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THE

Common Sense

Cook Book.

A Volume of Practical Recipes, Giving those Minute
Directions, without which Success in pre-
paring Dishes is for Many
Unattainable.

By Lillian C. Masterman.

AUG 2 8 iS94

Presented with Compliments \ Q
of 7

The Weinhold Drug Co.

Three Stores :

WEST HOTEL, HENNEPIN AVE., COR FIFTH ST.

NrCOLLET AVE., AND GRANT ST.

FOURTH AVE. S. AND FRANKLIN AVE.

Minneapolis.

Minneapolis, 1894 :

The Swinburne Printing Company,

Engravers and Printers,

<*?*

Entered According to Act of Congress, in the Year 1894, by

LILLIAN C. MASTERMA.N,

in the Office of the Librarian of Congress, at Washington, D. C.

INTRODUCTION-

To the Ladies of Minneapolis, Greeting :

In presenting to you t(?e Common ^Dense oook Dook,
we feel tf?at we are offerina sometj?ina tbat will be ap-
preciated. \gj>[)\s work contains one thousand recipes
of known and tried merit. It (?as been compiled in a
t^orouar; and systematic manner and we feel sure you
will find in it a areat deal of new and valuable informa-
tion. We l?ave been to an enormous expense, and l?ave
bad a vast amount of work to do in aettina tl?is ready
for your perusal.

Kindly remember us wf?en concoctina some delicious
disb from our book for your better halves, family or
friends, and if you or tl?ey are not already our custom-
ers, we should be pleased to \)ave you become so.

Y our friends,

The Weinhold Drug Co.

THE WEINHOLD DRUG CO.

COTOSUET

COMMON SENSE COOK BOOK.

BREAD.

O PART of home cookery requires as much skill as bread mak-
ing. The art of making good bread can only be attained by
patient care and watchfulness. It is not necessarily a difficult
task ; yet I will venture to say that there are a large proportion of young
American housekeepers who can make a good cake and prepare a
delicious dessert, that cannot make a good loaf of bread.

Bread making should be one of the first lessons taught. What is
more conducive to conjugal quarrels than heavy, sour bread? No
article of food is as essential as good bread. With good bread in the
house no one need ever go hungry. No meal, no matter how much is
prepared for it, is complete without it. Good wheat flour is the basis of
good bread. The best flour is not of a pure white color, but has a
creamy, yellowish white tinge. Never buy flour that looks blue white.
If it feels clammy or forms in lumps it is not of the best. Good flour
holds together in a mass and adheres to the hand ; and when squeezed
retains the imprint of the fingers, and even the lines of the skin, longer
than poor flour when made into dough. If good it will be elastic and
take up a large quantity of water, and stay in shape longer. Poor
flour will flatten and spread. Never use flour without sifting. Keep
it in a dry, cool place and not a great quantity of any kind on hand,
as it is very apt to become musty. There are two ways of making
bread by fermentation, and bread made without fermentation. By
fermentation we mean the setting free of carbonic gas, which spreads
rapidly through the whole mass of dough, and causes it to rise by the
rapid multiplication of new air cells upon those already formed.
Yeast causes the process of fermentation. The cells in the yeast plant
are very small and when the temperature is such as to cause them to
grow rapidly, and coming in contact with any substance like dough,
they increase so rapidly that the whole mixture is filled with them.
Sour milk and soda cause the same process to take place. Baking
powders cause the dough to rise quickly. The importance of having
good yeast is readily seen . What is yeast ? Yeast is a plant or germ of
the lowest order of vegetable growth. It contains numberless minute
oval cells ; each cell contains a sap. They multiply by millions very
rapidly. These are propagated in anything where they find congenial

COMMON SENSE COOK BOOK.

tood. Grape juice in two hours' standing in a warm place will give off
a froth of yeast cells. Bread made with yeast is much more porous,
lighter, and pleasanter to the taste, and much more easily digested.
Good bread should be of a light spongy texture, and to get this we al-
low the bread, under the influence of the yeast, to expand as much as
possible without becoming sour. Unfermented bread is made without
yeast. The principle is the same, being the liberation of gas. The
usual method is by some gas generating compound, as the union of
soda and sour milk. When chemicals used are in such a proportion
that they are neutralized and leave only Eochelle salt, this bread is
harmless but not so palatable and digestable as yeast bread. The three
essential elements of good bread are good yeast, the best flour and an
even temperature. There are three kinds of yeast, any of them are
good ; dry, compressed and liquid. Compressed yeast is only good
when it can be obtained fresh. Potato yeast is the best, as bread made
from it does not dry up so quickly and is sweeter and more nutritious.
First set your sponge. This is made from warm water or milk,
yeast and flour. If you do not use potato yeast, use the water in which
the potatoes were cooked at dinner time, or add a few potatoes mashed
and run through a sieve. In winter make the water or milk quite
warm. In summer have it lukewarm. Do not sponge too early in
the evening, as the sponge is apt to stand too long before it is mixed
and kneaded. If compressed yeast is used (this is one of the most
rapid forms of fermentation), sponge before breakfast. Use about
one cup of liquid yeast to one quart of wetting. If compressed yeast
is used, use one-half a cake to the same quantity. If milk is used,
scald to prevent its souring. In winter warm the flour and all dishes
used. Keep the temperature even ; about 75 degrees should be kept
up during the entire process. Mix as soon as the sponge has risen to
the proper point. You can tell this by its light, puffy appearance, the
middle standing higher than the sides. If it looks fallen in the middle,
it has stood too long. Knead well, and thoroughly for at least twenty
minutes. This is very important. Knead until the mass of dough feels
light, spongy and elastic under the hand. To knead the bread well
requires strength and patience. A little sugar is necessary to bread,
and if the bread is made of water, a little shortening of some kind.
A word about the baking. This is one of the important parts of the
whole process. The excellence of the bread is greatly dependent
upon the perfection of the cells produced by the action of heat upon
carbonic acid gas. The oven should be hot when the bread is put in.
The heat should be of sufficient strength to last through the time of
baking (which is always about one hour for an ordinary loaf of

COMMON SENSE COOK BOOK.

bread), without replenishing. It should increase at first, then
diminish slowly toward the last. If the oven is too hot a hard brown
crust will form and make the inside heavy. Do not remove before it
is done or the mass will be heavy and raw inside. The dough should
rise after fifteen minutes and brown slightly. Remove the loaves
from the pans at once, as soon as the time is up, and place them
where the air can circulate around freely. Turn the loaves out on a
clean tea towel. Do not put away until cold, and then in a stone jar
or a tin box. Keep the jar well covered to prevent the bread from
drying.

Potato Yeast

Have three quarts of water boiling rapidly. Pare three raw
potatoes, and let them soak awhile in cold water. Mix one- fourth of a
cup of flour with one-fourth of a cup of sugar and one tablespoon of
salt. Grate the potatoes, and add them to the flour, sugar and salt.
Pour the boiling water on them. Pour part of it on the grater.
Add water enough to make the yeast the consistency of thin starch.
If this does not thicken cook awhile. Strain and cool. When luke-
warm add one cup of yeast. Put in a warm place until the top is
covered with bubbles. Beat it well. Cover tighly, and keep in a cool
place. Add a little ginger ; it improves it, and helps to keep the
yeast.

Bread Sponge.

Take three potatoes, boiled, and mashed while hot, and dissolved
in one quart of warm water, or one quart of potato water. Into this
stir three cups of flour, and six tablespoons of good yeast. Beat to a
smooth batter. Set over night. In the morning add a tablespoon of
white sugar, a large tablespoon of white lard or butter. Knead well
for twenty minutes, and set to rise. Knead down once more, and
when light mold into loaves, and let it rise again very light. In place
of liquid yeast use one-half a cake of compressed yeast or dry yeast.

Hop Yeast.

Steep half |a cup of loose hops in one quart of boiling water five
minutes. Mix one cup of flour, one-fourth of a cup of sugar, and one
tablespoon of salt. Strain the hops and pour the liquor boiling on the
flour. Boil a minute. Add a cup of yeast when cool, and put in a
warm place to ferment. c

May— Where shall I hang the mistletoe hough this year?
Jack— On your nose would about catch me.— Truth.

Log Cabin Maple Syrup.

8 COMMON SENSE COOK BOOK.

Milk Bread.

Take one pint of milk, scalded and cooled. Put in a bowl, and
add one tablespoon of butter, on tablespoon of sugar, one teaspoonful
of salt. "When lukewarm add one-half a cup of liquid yeast or a small
half a cake of compressed yeast, and six cups of flour. Let it rise.
When light knead until very smooth and elastic. Let it rise again, and
when light mold into loaves. When light bake in a steady oven an
hour. The time of course depends on the size of the loaves.

Rye Bread.

Pour one pint of scalded milk on one tablespoonful each of butter
and sugar, and one teaspoonfulof salt ; when lukewarm add half a cup
of yeast. Stir in three cups of rye flour or rye meal. Beat well, let it
rise over night ; in the morning add two cups of flour, and knead half a
hour. Let it rise again, and mold into loaves and put to rise again ;
let it rise the last time very light.

Raised Brown Bread.

Put one pint of cornmeal in a bowl and scald it with boiling water
enough to wet it. Let it stand awhile, then add cold water enough
to make a soft batter. Now add half a cup of yeast, one-half a cup of
molasses, one-half a teaspoon of salt, and one saltspoon of soda, one
pint of rye meal. Beat thoroughly and let the mixture rise over night ;
in the morning stir it down and put it in a well greased tin ; let it rise
again. Bake in a slow oven two hours.

Steamed Brown Bread.

Oue egg, one cup of molasses, four cups of sour milk, one table-
spoon of shortning, two teaspocnfuls of soda. Beat well together and
add two cups of flour, and four cups of cornmeal ; steam four hours,
and bake fifteen minutes in a quick oven. Serve hot with baked beans.

Graham Bread.

Take one pint of good potato sponge, add one pint lukewarm water,
one cup of brown sugar, teaspoon of salt ; add Graham flour enough to
make a stiff batter ; put in baking tins and let the mixture rise again.
Bake in aslow oven, and when done wrap in a towel and let it steam.

Eastern Brown Bread.

One cup of white cornmeal, one cup of rye flour, one cup of Graham
flour, one teaspoon of salt, one teaspoon of soda, one-half cup of
molasses, one pint of sour milk. Steam three hours. d

Caswell's Pectoral Balsam is a periect cougn cure.

COMMON SENSE COOK BOOK.

Quick Corn Bread.

One pint of cornmeal, one pint of buttermilk, one egg, one teaspoon
soda, one of salt ; beat all together and bake in a dripping pan. A
tablespoon of sugar improves it.

Bean Bread.

In the place of potatoes in bread reduce a pint of beans by boiling
to a pulp. Extract the moisture and use the pulp in the sponge. Par-
snips and sweet potatoes may be used in the same way.

Salt Rising Bread.

Take one pint of boiling water and a teaspoon of salt, when luke-
warm stir in flour enough to make rather a stiff batter. Put it where
it will be very warm overnight, in the morning set it in a kettle of very
warm water, stir frequently, add half a teaspoon of soda dissolved in
some warm water, stir well and leave to rise ; when the dish is nearly
full put a quantity of flour in the bread pan, put in a quart of water,
quite warm, stir in some of the flour and then the rising batter, cover
this with flour an inch thick and put in a warm place ; when light make
into loaves and put to rise again. Bake in a well heated oven nearly
an hour.

Vienna Bread.

Take three pints of milk and water, teaspoon of salt, one cup of
compressed yeast, two quarts of flour. Place the flour in a bread bowl,
and put in the milk, water and salt. Make a thin batter. Add the
yeast dissolved in a little lukewarm water. Beat well and cover the
bowl and let it stand for three-quarters of an hour. At the end of that
time mix in the rest of the flour. Let the dough stand for three hours
until it is light and elastic. Cut into small pieces. Flatten these into
squares, fold their corners to the center, pinch them down to hold them.
Let them stand for ten minutes, turn them over again and let them
stand a while longer. Put them in a hot oven. When they have risen,
brush them with a sponge wet with milk, return to oven and finish
baking.

Squash Bread.

One cup of squash stewed and sifted, one-half cup of sugar, two
cups of scalded milk, teaspoon of salt, tablespoonful of butter, one-half
cup of yeast or one-half cake of dry yeast. Mix squash, sugar and
salt, add butter melted in hot milk, and when cool add yeast. Knead
and let it rise very light. Mold into loaves and let it rise again. e

JB^-Gentlemen will find Chap-O-Lene very beneficial applied immediately
jr bha\ '

after & having.

10 COMMON SENSE COOK BOOK.

BREAKFAST AND TEA CAKES.

[jJg\ISCUIT, muffins, griddle cakes, etc, are made with either sour or
[gm sweet milk. Soda must be used with something containing an
acid, and is neutralized with sour milk. Soda is used in the
proportion of one even teaspoon to a pint of thick sour milk, or butter-
milk. Always pulverize your soda on the board with a knife before
measuring, and sift into the flour. Some dissolve it in the milk, but in
doing this some of the gas escapes in the effervescence. When sweet
milk is used, use either soda and cream of tartar or baking powder.
Use one level teaspoonful of soda to two of cream of tartar, and one
quart of flour. It requires a little more than twice as much cream of
tartar to neutralize the soda.

Use baking powder in the proportion of three rounding teaspoon-
fuls to one quart of flour. Always sift it thoroughly in the flour,
use only the best cream of tartar. The pure article can be obtained
best at a drug store. Soda biscuit must be made as quickly as possible.
Baking powder biscuit must be mixed very soft, and handled as little
as is necessary to get them in shape to cut out. Biscuit must be put
in a hot oven, then cool the oven off gradually after they have risen
until done a light brown. Molasses gives another acid, and is used
with soda alone.

In making gems or muffins have your pans hot before pouring in
the mixture. Waffles irons should be put on to heat when you com-
mence to make your waffles. Grease on both sides with a cloth tied
to the end of stick and used especially for this purpose. Lard or beef
drippings are the best for greasing the irons. They require a longer
time to bake than griddle cakes. Always sift your flour before meas-
uring. In making rolls and raised biscuits, mold and set to rise two
hours before baking.

Sour Cream Biscuit.

One quart of sifted flour, one even teaspoonful of salt, one even
teaspoonful of soda, measured after it is pulverized, one pint of sour
cream. If sweet cream is used, use with the soda two teaspoonfuls of
cream of tartar. Sift soda and cream of tartar in the flour. Mix with
the hands as little as possible. f

COMMON SENSE COOK BOOK. n

Sour Milk Biscuit.

One quart of flour, one pint of sour milk, one teaspoon soda, sifted
in the flour, one large tablespoon of butter, half a teaspoon of salt.

Soda Biscuit.

One quart flour, one teaspoon soda, two of cream of tartar, one of
salt, one tablespoon of sugar ; rub in a large tablespoon of lard or but-
ter, wet with one pint of sweet milk. You can use instead of soda and
cream of tartar three teaspoonfuls of baking powder. Leave out the
sugar and by using more shortening, wet with the same quantity of
water.

Baking Powder Biscuit.

One quart of flour, three heaping teaspoons of baking powder, a
little salt, one pint of milk. The secret of success with these biscuit
is mixing them very soft and baking in a quick, hot oven.

Milk Biscuit.

Two quarts of sifted flour, one pint milk boiled and cooled, one
half cup of yeast, one teaspoonful of salt. Make hole in the flour and
make a sponge of the milk and butter, let rise very light. Mold into
small balls and let them rest again, and bake in a quick oven.

Muffins with Maple Sugar.

Take one pint of sour milk, or buttermilk, one teaspoon of soda,
one quart of flour, tablespoon of shortening. Mix and roll out in a
long sheet. Have butter warmed very soft, spread over the sheet of
dough and cover with maple sugar. Roll up like roll jelly cake, cut off
in slices. Put in a tin and bake in a quick oven. These are delicious
for tea.

Velvet Biscuit.

One quart of milk, four eggs, one cup sugar, one-half cup butter,
one yeast cake ; roll thin and cut with cake cutter. Butter and let rise
very light.

Muffins.

One cup of milk, one of flour, one teaspoon of sugar, two eggs, a
little salt. Beat all till light and very smooth ; pour in hot gem pans
and bake twenty minutes.

Muffins. 2.

One teacup sweet milk, two eggs, two cups of flour, one heaping
teaspoon of baking powder, a little salt, butter size of an egg. Bake in
hot gem pans and cut immediately. g

12 COMMON SENSE COOK BOOK.

Buns.

Break an egg in a cup, fill with sweet milk, add one-fourth of a
cup of butter, one-fourth cup sugar, one-half cup yeast. Flavor with
either nutmeg or cinnamon ; let rise until very light and mix in a few
currants. Mold into very small balls, and after rising a second time
glaze with a little molasses and milk. Bake twenty minutes, a deli-
cate brown.

Parker House Rolls.

Rub one-half cup of butter into two quarts of sifted flour, add one
pint of milk scalded and cooled, one-half cup yeast, a little salt, two
tablespoons of white sugar. Make a hole in the flour, pour in milk,
yeast and salt ; let rise over night ; in the morning knead and let stand
until tea time. Mold and cut with cake cutter ; put a little melted butter
on one half and lap over the other half, let rise again and bake quickly.

Johnny Cake.

Piece of butter size of an egg, two tablespoons of sugar, cup and
a half of sour milk, even teaspoon of soda, one egg, one-third cup of
flour and small cup of meal. Bake in a long tin and cut in squares.

Johnny Cake. 2.

Two-thirds teaspoon of soda, three teaspoons of sugar, one tea-
spoon of cream of tartar, one egg, one cup of sweet milk, six table-
spoons of Indian meal and three of flour. This makes a thin batter.

Sally Lunn.

One cup of scalded and cooled milk, one-half teaspoon of salt, one tea-
spoonful of sugar, one- fourth cup of yeast, one egg. Flour enough
to make a drop batter ; let them stand five or six hours and rise ; then
add one large tablespoon of butter. Bake in hot gem pans.

Graham Gems.

Two cups Graham flour, one tablespoon of sugar, two eggs, one cup
of milk, one cup of water, teaspoonful of salt. Bake thirty minutes.

Gems, (without soda or Eggs.)

One cup of water, one cup of milk, one salt-spoon of salt, two and
a half cups of Graham flour. Bake in very hot buttered gem pans.

Graham Gems.

One egg, two tablespoons of sugar, butter size of an egg, cup of
sweet milk, two teaspoons of baking powder ; Graham flour to make a
thick batter. Mix baking powder with flour, melt butter, mix with
sugar and lastly add milk and egg. h

COMMON SENSE COOK BOOK. 18

Graham Gems. 2.

One egg, butter size of an egg, three tablespoons of sugar, cup and
a half of buttermilk or sour milk, one level teaspoon of soda ; Graham
flour to make a thick batter.

Gems.

One pint flour, one pint milk, one egg, a little salt. Bake twenty
minutes in a hot oven.

Corn Gems.

Two cups cornmeal, one cup flour, two eggs, three teaspoons of bak-
ing powder, half a cup of butter, half a cup of sugar, a little salt ; put
in hot gem pans and bake twenty minutes.

Griddle Cakes.

One pint good sour milk or buttermilk, one teaspoon soda, two
well beaten eggs, flour to make a soft batter. Beat yolks and whites
separately.

Oat Meal Griddle Cakes.

To the above recipe add less flour and one cup of cooked oatmeal
left from breakfast.

Bread Cakes.

Soak bread crumbs over night in a pint of sour milk, add two
eggs, tablespoon of butter, teaspoon of soda and cornmeal to make
them like griddle cakes. Some beat yolks and whites separately. It
makes griddle cakes very light.

Buckwheat Cakes.

Take one quart of warm water, add five teacups of buckwheat flour
and one of white flour, a little salt. Thin in the morning with one
teacup of milk, half milk can be used with the water; use one-half
yeast cake or one cup of good yeast. Let them rise over night, in the
morning add one-fourth of a teaspoon of soda. What batter is left can
be used a second time by adding more milk and water and half a tea-
spoon of soda.

Buckwheat Cakes. 2.

Pour one pint of boiling water on one cup of cornmeal and half a
teaspoon of salt. Mix well and when lukewarm add one-half cup of
white flour and one cup of buckwheat flour ; one-half cup of yeast. Let
them rise over night, in the morning beat down and add one-fourth a
teaspoonful of soda. i

£8f*WE guarantee our work. If it is not entirely satisfactory send ir, back:
don't use it up and then ask lor a rebate, as you won't get it, We don't care to
de«l with cranks. The Swinburne Printing Company.

14 COMMON SENSE COOK BOOK.

Cornmeal Griddle Cakes

One-half cup of flour, one cup of cornmeal, one pint of sour cream,
teaspoon of soda.

Waffles.

One pint of flour, one teaspoonful of baking powder, one-half tea-
spoon of salt, two eggs, one and one-fourth cups sweet milk, one table-
spoon of melted butter. Have your waffle irons hot. Brown on one
side and turn.

Waffles. 2.

One pint of sweet milk, one-half cup of butter, three eggs, two
teaspoons of baking powder, flour enough to make a soft batter. Beat
whites and yolks of eggs separately.

Raised Waffles.

One quart of flour, one pint of sweet warm milk, two eggs, two
tablespoons of melted butter, a little salt, half a teacupful of yeast, or
one-half cake of any kind of yeast. Let them rise over night.

Pop Overs.

Two teacups of sweet milk, two teacups of sifted flour, butter size
of a walnut, two eggs, one tablespoon of sugar, a little salt. Bake in
hot gem pans and eat while hot. They are nice served with maple
syrup or raspberry jam.

Corn Mush.

Take three pints of water, salt and let come to a boil; stir in meal,
letting it sift througir the fingers until it is as thick as can be stirred
with the hand. Let it stand on top of stove in pan of water, and cook
slowly for an hour.

To fry for breakfast add flour to the above mixture. Slice in thin
slices, frying in hot lard, or dip in beaten eggs and then in cracker
crumbs and fry in hot lard. Serve with maple syrup.

Toast.

Use bread two days old. Brown over quick fire. First warm each
side of the bread, then put the first side to the fire and let it remain
until it is a rich brown, then turn the other side to the fire. This
extracts the moisture and makes the bread very digestable. Cut the
slices uniform, about half an inch thick. Butter as soon as it is re-
moved from the fire. j

"There i« a book with the title: 'How to Be H«ppy Though MarnVd.' Doesn't
fill th^ bill for <>id maids. They want a book that will tell them bow to be happy
though unmarried."

COMMON SENSE COOK BOOK. 35

Milk Toast.

Toast the bread as given above ; take one pint of milk, one table-
spoon of cornstarch, one-half teaspoon of salt and a large lump of but-
ter. Stir the cornstarch mixed with a little cold milk in the hot milk
and let come to a boil. Put toast in a deep dish, and pour the cream
over it. Let it stand in the oven a few minutes, and serve hot. Some
add a well beaten egg the last thing to the cream. A good plan is to
fry the flour in the butter.

French Toast.

Take two eggs, beaten light, add one cup of sweet milk ; dip
slices of dry bread in this mixture and fry on a well buttered griddle.

German Toast.

Chop fine nice tender beef, veal or chicken, season with butter, salt
and pepper, a little sage or thyme if desired. Add enough water to
make a thin mixture. Let boil five minutes and spread on slices of
toast. Serve hot.

Tomato Toast.

Stew a quart of tomatoes, season with butter, salt and pepper, and
sugar to taste, add a little minced onion if desired ; strain and pour over
large slices of buttered toast. Just before serving add a cup of cream ;
this makes it very nice. Serve hot and at once.

Welsh Rarebit.

One-fourth pound of rich cream cheese, one-'fourth cup of cream
or milk, one teaspoonful of mustard, one teaspoonful of salt, a little
cayenne, one egg, piece of butter size of egg, four slices of toast.
Grate the cheese, and put in the milk, add the rest of the ingredients.
When the cheese has melted cook two minutes. Spread on the toast,
and let stand in oven a few minutes, and serve immediately.

Welsh Rarebit. 2.

Allow a slice of toast for each person. Toast slightly and spread
with butter. Take one cup or more grated cheese, large piece of
butter, a little mustard, a pinch of salt, one egg, cayenne pepper a few
grains, one cup of beer or enough to melt the cheese. Spread on the
toast and serve immediately. Prepare as the recipe above says. k

She Is Willing.

Mrs. Twynn— Don't you object to your husband playing poker so much?
Mrs. Triplett— Oh no! He nearlyalways wins.— Truth.

JP^-The cook will find something interesting on page 32.

16 COMMON SENSE COOK BOOK.

Toasted Crackers.

Take large crackers. The salted zephyrettes are best. Spread
with butter, pepper, salt and grated cheese ; a little mustard if pre-
ferred. Brown a delicate color in a quick oven. These are nice to
serve with salads, and are excellent with beer.

Sardines on Toast.

Mix the yolks of hard boiled eggs with an equal amount of sar-
dines rubbed to a paste. Season with lemon juice, and salt and pep-
per and spread on buttered toast.

Codfish Toast.

Make a nice codfish cream, and pour over slices of buttered
toast. Chipped beef in cream can be used the same way.

Raised Muffins.

Scald one pint of milk, add one tablespoon of butter, and stir
until it is melted. When lukewarm add two teaspoonsfuls of sugar,
two well beaten eggs, and one-quarter of a cup of yeast. Stir in the
flour until thick enough to drop from a spoon. Let them stand, and
rise over night. Lift out lightly in the morning, and drop by spoon-
fuls in hot muffin tins.

Crumpets.

Scald two cups of milk. Melt four tablespoonfuls of butter, add
to the milk, and when lukewarm, add one teaspoonful of salt and three
and one-half cups of flour. Add one-half a yeast cake dissolved in
one-half cup of warm water. Beat well and let them stand in a warm
place until very light, two hours. Bake in muffin rings on a hot
griddle. 1

HAVE YOU ASTHMA OR BRONCHITIS ?

Dr. R. Schiffmann, St. Paul, Minn., will mail a trial package of
"Schiffmann's Asthma Cure" free to any sufferer. He advertises by
giving it away. Never fails to give instant relief in worst cases and
cures where others fail. Name this Cook Book and send address for a
free trial package. Weinhold Drug Co. always keep a supply in stock.
Log Cabin Maple Syrup.

Featherstone— My ears were frost-bitten last winter, and I wouldn't be sur-
prised if I had to wear ear-muffs this year.

Ringway— You'd better see about it right away.

Feaiherstone— Why? It isn't cold enough yet.

Riug way— xMavbe not, old chap, but you will have to get them made to order.

—Truth.
.Caswell's Blood Cleaner will purify the blood.

__ 'The Swinburne Printing Company would like to see you when you have
any use for printer's ink.

COMMON SENSE COOK BOOK. ™

CAKE.

ATHER materials together, and have your table cleared of
everything else. Put your butter where it will warm, but not
melt. Eggs should be placed in the ice chest to cool so as to
beat well. Always use the best butter for cake, as heat developes all
its bad qualities. Have your sugar fine. First cream your butter and
sugar, then add eggs beaten very light, then milk, and lastly Hour and
flavoring. Always sift the flour before measuring. If baking powder is
used sift in the flour previously measured. If cream of tartar and soda
are used, dissolve soda in the milk and sift cream tartar in the flour.
Remember two things, sour milk makes light spongy cake, and soda
should always be used with it. Sweet milk makes a firmer cake, and
baking powder or cream tartar and soda should be used. Any light
cake is improved by beating the whites to a stiff froth, and the yolks
very light. The whites are stirred in the flour the last thing. In
sponge cake the eggs must always be beaten separately and the flour
sifted very light. Do not stir your mixture, but beat thoroughly,
bringing the batter up from the bottom of the dish at each stroke.
Use an earthen bowl in preference to tin. Use the same cup always
for measuring. Those little tin ones with the halves and fourths
marked are very handy. In fruit cake always seed your raisins by
pouring boiling water on them. Cut your citron or candied fruit into
small pieces. Always wash currants thoroughly and dry in a sieve.
Brown your flour. Add fruit last thing well floured.

The baking of the cake is of as much importance as the mixing.
Let your oven be hot when you put your cake in, then keep it at an
even temperature. Do not shake oven or open too often, as an
unequal temperature will cause it to fall. Layer cakes require a brisk
fire ; large cakes, a slow steady fire. In baking fruit cakes it is a
good plan to put two or three thicknesses of well greased writing paper
on the bottom of your pan. Molasses in dark cakes burns very
quickly .

To test your cake to see if it is done use a splinter from a new
broom, or a steel knitting needle. If nothing adheres to them, or if
the cake, as we say, has stopped " singing," it is done. Grease tins
always with lard or cottosuet. If almonds are used blanch by pour-

18 THE WEINHOLD DRUG CO.

CHAP-O-LENE

Will positively cure all roughness of the skin.

Caswell's Pectoral Balsam

Is very highly recommended for Coughs, Colds and

all Affections of the Throat, Chest and Langs.

It is guaranteed to give satisfaction.

eriiLD's eoweH e^RE

Is prepared expressly for children and is not attended by the
least danger, as is the case with cough remedies pre-
pared for adults, the dose of which must be
reduced when given to children.

Caswell's Beef, Wine and Iron

Is the best preparation of that universal and efficient
Tonic.

Caswell's Blood Claner

Will Purify your Blood.

These Preparations are Sold Exclusively

. . by . •

The Weinhold Prug Go.

LEADING PRESCRIPTION DRUGGISTS,

Minneapolis.

THREE STORES,

Fourth Avenue Soulh and Franklin, Nicollet Avenue and Grant Street
and West Mel.

COMMON SENSE COOK BOOK. 10

ing boiling water on them and when cold slip off skins and pound or
chop. Cottosuet is an excellent substitute for butter for shortening
cake, and is very much cheaper.

Delicate Cake.

Half teacup of butter, one of sugar, one and a half of flour, one-
half cup of sweet milk, whites of four eggs, teaspoon of baking powder ;
flavor with lemon or vanilla.

Confectionery Cake.

Whites of five eggs, two cups of sugar, three-fourths cup of butter,
two and a half cups of flour, one cup of sweet milk, two teaspoons of
baking powder.

Dark Part. — Take one-half cup of white mixture, add one-half
teacup of molasses, good one-half cup of flour, half a cup of raisins,
one-half cup of currants, one-half teaspoon of soda, wineglass of brandy
or two table-spoons of water, one-half teaspoon each of cinnamon,
cloves and nutmeg ; bake in three tins ; use dark layer for center ; put
together with any kind of icing. Nuts or candied fruit chopped in it
makes a very rich cake.

Spice Cake.

One pint of sugar, one pint of flour, one-half pint of milk, one cup
ot butter, four eggs, three teaspoons of baking powder, 'one teaspoon
each of cinnamon, cloves and nutmeg. One teaspoon of soda, and two
of cream tartar can be used in place of baking powder. Half of this
recipe makes a good cake.

Cocoanut Cake.

One and a half cups of sugar, two tablespoons of butter, two eggs,
two cups of flour mixed with two teaspoons baking powder, one cup
sweet milk. Bake in three layers.

Filling. — One cup of grated or desiccated cocoanut, one-half cup
sweet milk, two-thirds of a cup of sugar. Boil till quite a jelly. Put
any kind of icing on top and sprinkle with the dry cocoanut.

Chocolate Cream Cake.

One cup sugar, half teacup of butter, one and a half of flour, half
cup sweet milk, whites of four eggs, heaping teaspoon baking powder.
Bake in a long or square loaf. For the top take a cup and a half of
granulated sugar, one-half cup milk, boil four minutes after it com-
mences to boil, beat to a cream and spread while warm on top of cake.
Shave off a small cup of Baker's chocolate, and melt on back of stove ;
spread over the cream and put away to harden . n

20 COMMON SENSE COOK BOOK.

Angels Food.

Whites of eleven eggs beaten to a stiff froth, one and a half cups
sugar, one coffee cup flour, one teaspoon cream of tartar, one-half tea-
spoon vanilla. Sift flour several times before adding cream of tartar,
this makes it very light ; add pinch of salt and whites lastly in the
flour. Bake in a slow oven about an hour.

Sponge Cake.

Three eggs, one and half cups granulated sugar, two of sifted flour,
haif cup cold water, two teaspoons cream of tartar and one of soda,
grated rind and juice of one lemon. Bake in a dripping pan. Beat
yolks and whites separately.

Sponge Cake. 2.

Yolks of three eggs, one cup granulated sugar, one tablespoon of
lemon juice, one of cold water, one cup of sifted flour ; add whites
beaten stiff.

Sponge Cake. 8.

Six eggs, two teacups pulverized sugar ; beat yolks and sugar to a
cream, add one and half cups of flour with two small teaspoons of bak-
ing powder in it. Add whites beaten stiff till the top is covered with
bubbles.

Sponge Cake. 4.

Ten eggs, two and a half cups of sugar, two and a half of flour, the
juice and grated rind of one lemon. Beat yolks and sugar very light,
add lemon, then the whites. Bake in a pan, the mixture to be about
the depth of three inches.

Hickory Nut Cake.

One cup of granulated sugar, two-thirds cup sweet milk, one-half
cup butter, two eggs, one cup chopped hickory nuts, two cups of flour,
two teaspoons of baking powder.

Fig Cake.

One and a half cups of sugar, small half cup of butter, two eggs,
one cup of sweet milk, two cups of flour, two teaspoons of baking
powder. Bake in layers.

Filling for Fig Cake.

Take one-half pound of best figs, chop fine, one pint of water, one
tablespoon of vinegar. Cook slowly till a thick jelly, add more water
if necessary. Spread between layers and ice the top. o

HJ^Child's Cough Cure is prepared especially for children.

COMMON SENSE COOK BOOK. 21

Molasses Cake.

Two eggs, cup of molasses, one-half cup light brown sugar, one-
half cup of butter, two thirds of a cup of sour milk or butter milk,
small even teaspoon of soda, flour enough to make not a very stiff
batter, one-half teaspoon each of cinnamon and cloves.

Ginger Cake.

Two cups of molasses, one cup melted butter, two teaspoons of soda
disolved in one cup of hot water, two teaspoons of ginger, or one of nut-
meg, flour enough to make a stiff batter. Always bake molasses or
ginger cake in a very slow oven for molasses burns very quickly.

Ginger Drop Cakes.

Half cup sugar, cup of molasses, half cup butter, one teaspoon
each of cinnamon, cloves and ginger. Two teaspoons of soda in a cup
of boiling water, two and a half cups of flour, two well beaten eggs.
Bake in gem tins, or drop in spoonfuls some distance apart in a well
greased dripping pan.

Spanish Bun Cake.

Two teacups sugar, two teacups flour, one cup sweet milk, one-half
cup butter, four eggs, one teaspoon each of cinnamon and cloves, one
teaspoon soda, and two of cream tartar, or three teaspoons baking
powder. Lastly add one half cup of chopped raisins or currants.

Common Fruit Cake.

One cup butter, two cups brown sugar, one cup molasses, one cup
sour milk, four eggs, four cups flour, one pound of raisins, one half
pound currants, one fourth pound of citron ; candied lemon is also
used, spice to taste, one teaspoon soda. This makes a very nice
common fruit cake.

Wedding Cake.

One pound of butter, one pound of sugar, twelve eggs, one pound
flour, two teaspoons each of cinnamon and mace, one teaspoon of nut-
meg and allspice, one half teaspoon of cloves, two pounds of raisins,
two pounds of currants, one pound of citron, one half pound of lemon
peel, one pound of almonds, one wine glass brandy, one lemon. Use
dark brown sugar, cream sugar and butter, add beaten yolks and
beaten whites, then lemon juice, brandy, flour browned a little, and
lastty fruit well dredged with flour. Blanch and chop almonds fine.
This will make two cakes. Bake in a moderate oven three hours. P

Every business man can profit if lie will carefully follow the recipe on
page 32.

22 THE WEINHOLB DRUG CO.

m^Mf^Mf^Mf^Mf^ i i&i j jSBiBSfSiMiSSBig

COTOSUET

Made only by

SWIFT asd COMPANY.

Cotosuet is composed of the best cooking Cotton Seed
Oil and Beef Suet, and mixes more thoroughly than Lard
in pastry and cake.

Cotosuet contains no Hog Fat and is a pure and whole-
some cooking material.

DIRECTIONS FOR USING COTOSUET.

Cotosuet is used exactly the same as lard in cooking. Use only
one-half or two thirds the amount of Cotosuet that you would of
lard. Always apply to the pan before heating. All cooking fats will
have a burnt odor if put in a hot pan.

Try the following recipe for Doughnuts: 1 tablespoon Cotosuet,

1 cup Milk, 1 Cup Sugar, 2 Eerers, light tablespoon Baking Powder, 1
pinch Mace, 1 pinch Salt, Flour enough to make stiff dough, about

2 cups. Fry in Cotosuet.

i
i

s
i

RECOMMENDED BY MRS. MASTERMAN.

COMMON SENSE COOK BOOK. 23

Orange Cake.

Two-thirds of a cup of butter, cup and a half of sugar, one cup
milk, yolks of five eggs, two and a half small cups flour, two teaspoons
baking powder. Bake in layers. Beatwhitesof three eggs stiff; pul-
verized sugar to consistency ; juice and grated peal of one orange. Put
white frosting on top and lay pieces of an orange in it.

Lemon Jelly Cake.

One cup and a half of sugar, one half cup butter, two eggs, one
cup sweet milk, two cups of flour mixed with two teaspoons baking
powder. Jelly — One cup sugar, two tablespoons butter, two eggs,
juice of two lemons. Beat all together and boil in a double cooker till
the consistency of jelly. Oranges can be used in place of lemons.

Cream Cakes.

One cup hot water, one-half teaspoon salt, one-half cup butter,
one and a half cups flour, five eggs, beaten whites and yolks separ-
ately. Boil water, salt and butter, add flour slowly while boiling, stir
for five minutes and when cool add eggs. -^lix with hands and drop
in tablespoon on a buttered baking pan QBIme distance apart. When
cool split and fill with cream made as follows: Cream — One pint
milk, two tablespoons corn starch, three eggs well beaten, three-fourths
cup sugar, one saltspoon salt, one teaspoon butter. Cook in double
boiler five minutes, and when cool flavor with almond or vanilla. Fill
with whipped cream.

Orange Cake. 2.

Two eggs, one cup sugar, one tablespoon melted butter, one-half
cup milk, one and a half cups flour, two teaspoons baking powder,
tablespoon orange juice and grated rind.

Cream. — Grated rind and half the juice of an orange, one table-
spoon lemon juice. Put this in a cup and fill with water, strain, and
add one tablespoon corn starch, yolk of one egg, two tablespoons
sugar, teaspoon butter. Boil till a jelly. Frost top and cover with
pieces of orange.

Banana Cake.

One whole egg and yolks of two, one cup sugar, piece of butter
size of an egg, one cup sweet milk, two and one-fourth cups flour, two
teaspoons baking powder. Bake in two large si»ed jelly tins.

Filling.— Beat whites of two eggs stiff with sugar, slice four
bananas. Put frosting and bananas between layers and on top. q

High class printing and engraving. The Swinburne Printing Company.

24 COMMON SENSE COOK BOOK.

Roll Jelly Cake.

Three eggs, one cup sugar, one cup flour, one teaspoon cream of
tartar, one-half teaspoon soda in flour. Bake slowly in a long tin and
roll up while warm, wrapping in a cloth.

Bride's Cake.

Whites of twelve eggs, three cups sugar, one and one-half cups of
butter, one cup sweet milk, one-half cup corn starch, two-thirds tea-
spoon soda, one and a half teaspoons cream tartar, flavor with vanilla ;
four cups of flour.

Caramel Cake.

One-half cup of butter, one teacup of sugar, one and a half teacups
flour, one-half cup of sweet milk, whites of four eggs, one heaping
teaspoon baking powder.

Caramel. — One and three-fourths cups of best brown sugar, one-
half cup sweet milk, butter size of an egg, two teaspoons of vanilia,
two and one-half bars of grated chocolate or one-fourth pound of
Baker's chocolate.

Fig Cake or Cocoanut.

One cup of butter, two cups of sugar, three and a half cups of
flour, one cup sweet milk, whites of five eggs, one heaping teaspoon
baking powder. One cup of desiccated cocoanut, or one-half pound of
figs cut up fine and well floured, stirred in the batter makes a very
rich cake. Bake in a loaf and ice the top.

Raised Cake.

Two cups very light dough, half cup of butter, cup and a half of
sugar, four tablespoons of sour milk or buttermilk, half teaspoon soda,
one teaspoon of cinnamon and cloves, half a nutmeg, cup of chopped
raisins well floured ; stir all together well, place where it is warm and
let rise for half or three-quarters of an hour.

White Fruit Cake.

One cup of butter, two cups of sugar, one cup of sweet milk,
whites of four eggs, two cups and a half of flour, two teaspoons bak-
ing powder, one-fourth pound of citron, half a pound of chopped al-
monds, one pound of seeded raisins and one-half cup of desiccated
cocoanut if desired ; chop fruit all fine, flour, and stir in the last thing.
This will make two loaves and should be baked in a moderate oven, r

^flp-CasweH's Pectoral Balsam cures all coughs, colds and affections of the
throat, chest and luDgs.

"The oculist and the dentist are always ready to furnish an eye for an eye
and a tooth for a tooth."

COMMON SENSE COOK BOOK. 25

Coffee Cake.

One cup of brown sugar, one-half cup of molasses, one-half cup of
butter, two eggs, one half cup of strong coffee, one small teaspoon
soda, one half teaspoon each of cloves, cinnamon and mace, one cup of
raisins, one-half cup of currants, two cups of flour.

Chocolate Cake.

One cup butter, two of sugar, one of sweet milk, five eggs, leave
out whites of two, three and a half of flour, small cups, one teaspoon
cream tartar, half teaspoon soda or one and a half of baking powder.
Bake in layers.

Icing. — The whites of two eggs, cup and a half of sugar, six table-
spoons of grated chocolate, one teaspoon of vanilla. Put the choco-
late, sugar and two tablespoons of water inasucepan, stir until smooth
and glossy over a hot fire, beat whites to a stiff froth ; beat all together
and spread between layers, and on top.

Walnut Cake.

One cup of sugar, half a cup of butter, half a cup of milk, two eggs,
two cups of flour, one large cup of chopped raisins, and one cup of
English walnuts, one teaspoon cream tartar, one-half teaspoon of soda,
or two teaspoons baking powder. Bake in a loaf and ice, putting
halves of the nuts on top.

Pork Cake.

One half pound of fat pork chopped fine, pour over it one cup of
boiling water, add two cups of sugar, one-half cup of molasses, two
eggs, four small cups of flour, one even teaspoon of soda, one teaspoon
each of cinnamon, cloves and nutmeg. Bake in a slow oven. Add a
pound of chopped raisins, and one-fourth pound of citron if desired.

Ice Cream Cake.

Make a good sponge cake, bake in layers, and let it get perfectly
old. Take a pint of sweet cream, sweeten, whip, and flavor with
vanilla ; chop a pound of almonds and stir in the cream. This makes
a delicious cake. The almonds can be left out.

Jelly Cake.

Half cup butter, two of sugar, one of sour cream, three of flour,
three eggs, half teaspoon of soda. Bake in layers and spread with
jelly. g

JP^*The housekeeper should not fail to study page 32.

The man who is proud of his old family, might snub its founders as upstarts
if he had the chance.— Puck.

2ft

THE WEINHOLD DRUG CO.

Chew Beeman'g pepsin [[urn.

A Delicious Remedy for Indigestion, and the
Perfection of Chewing Gums.

BEWARE OF IMITATIONS.

TWTTTTTWYW
ORIGINATED AND MANUFACTURED BY THE

Be?m&r\ Comical ComP*nJ?>

CLEVELAND, OHIO.

COMMON SENSE COOK BOOK. 27

Neapolitan Cake.

Black Part. — One cup brown sugar, two eggs, half cup butter,
half cup molasses, half cup strong coffee, two and a half cups flour,
one cup raisins, one-half cup currants, teaspoon soda, teaspoon each
of cloves, cinnamon and mace.

White Part. — Two cups white sugar, half cup butter, one of milk,
two and a quarter of flour, one of corn starch, whites of four eggs,
teaspoon of cream of tartar. Bake in layers and put all together with
icing made of the whites of two eggs.

Huckleberry Cake.

One cup butter, two of sugar, three cups of flour, five eggs, one
cup sweet milk, one teaspoon of soda, one teaspoon each of cinnamon
and nutmeg, one quart of berries dredged with flour. Stir in carefully
and bake in a loaf. Ice the top.

Poor Man's Cake.

Three cups bread dough, two cups sugar, one of butter, two eggs.
Mix well ; spice to taste and put in currants and raisins if preferred.
Let rise and bake in a brisk oven. Do not use any flour.

Zephyr Cake.

Wash the salt out of three-quarters of a pound of butter, add a
quarter of a pound powdered sugar, and three eggs, teaspoon rose
water and sifted flour to make a thin batter. Stir until batter is so
light that it will break when it falls against the side of the crock used
in mixing. Bake in patty tins.

Maple Sugar Cake.

Three eggs, one cup sugar, two tablespoons sweet milk, one heap-
ing cup of flour with two teaspoons of baking powder mixed in it.

Filling. — Boil one cup of maple sugar to wax, beat white of one
egg to stiff froth, pour sugar on it and beat quickly ; spread between
layers.

Excellent Spice Cake.

This is a delicious cake when made right. Take one egg, two-
thirds of a cup of sugar, the same quantity of molasses and butter, cup
of milk, two cupfulls and a half of flour, one teaspoon of soda, one
level teaspoon of cream tarter, one tablespoon of vinegar or lemon
juice, and one tablespoon of mixed spice. Beat egg well, add mo-
lasses, sugar, spice, butter, lastly add lemon juice. Bake in a shallow
pan twenty minutes . t

28 THE WEINHOLD DRUG CO.

Jhe Weinhold prug Go.

ARE THE LARGEST

RETAIL: DRUGGISTS

IN MINNEAPOLIS.

THEY HAVE THREE STORES, LOCATED AS FOLLOWS I

Fourth Ave. So. and Franklin,

Nicollet Ave. and Grant St.,

and at the West Motel.

(Fifth St. and Hennepin.)

The Prescription Departments

of all these stores are very complete in every way. The
purest and best Drugs and Chemicals are always on hand
and competent druggists in attendance.

A Very Hice Line of Druggist Sundries

can always be found comprising Brushes of all kinds,
Combs, Sponges, Chamois Skins, Toilet Articles,
Soaps, Etc.

Their Line of Perfumes

both bulk and in bottles is the best, both in quality and
variety, to be found in the Northwest.

— IAMILY TRADE is given especial attention and prescrip-
®7 tions, packages, etc., will always be cheerfully delivered.
An inspection of their stores will convince you that they are
all that is claimed for them.

Soliciting your patronage, we remain your friends,

The Weinhold Drug Co.

COMMON SENSE COOK BOOK. 29

Whipped Cream Cake.

One egg, one cup sugar, one cup flour, half cup sweet milk, half
teaspoon soda, teaspoon cream tartar, two tablespoons of butter.
Bake in two layers. Take one cup of thick sweet cream, and beat
till thick ; sweeten and flavor with vanilla or lemon, and spread between
layers and on top. This served with sliced oranges makes a delicious
dessert, or put sliced bananas between the layers in the cream.

Cocoanut and Raisin Cream.

One cup of butter, one and a half cups sugar, three eggs beaten
separately, one teaspoonful lemon or vanilla, saltspoon of mace, one-
half cup milk, three cups flour, teaspoonful cream tartar, one half tea-
spoonful soda. Bake in three layers.

Filling. — One cup of raisins stoned and chopped, half cup grated
cocoanut. Stir these in a boiled frosting made of the white of one egg,
and small teacup of granulated sugar. (See Icings.)

Corn Starch Cake.

One half cup butter, one and a half cups sugar, one-half cup milk,
one-half teaspoon of almond flavoring, one-half cup corn starch, one
and a half cups pastry flour, one-half teaspoonful soda, one and a half
teaspoonsful of cream tartar, whites of six eggs.

Wedding Cake.

Twenty- four ounces of sugar, twenty-four ounces of flour, twenty
ounces of butter, fifteen eggs, one pound of citron, two pounds of
sultana raisins, four pounds of loose muscatels, one ounce of mace,
one of allspice, one ounce of cloves, two ounces of cinnamon, one-
half pint of brandy. Stone the muscatels, wash the white raisins
and dry. Put together as indirections. Bake in a slow oven, and just
before it is done pour over it the brandy. This makes it very moist.
This cake will keep for years if sealed and kept in a perfectly dry
place. This recipe makes a ten-pound loaf. The six pounds of raisins
are after they are cleaned.

Dried Apple Cake.

One cup of dried apples soaked over night. Chop fine and add
half a cup of molasses and let boil a while slowly. When cool add
a cup of brown sugar, one-half cup of butter, half a teaspoon of soda,
half a cup of sour milk, teaspoon each of cinnamon, cloves and allspice,
two eggs, two cups of flour. Bake in two long tins slowly an hour.
A cup of stoned raisins can be added. u

Chap-O-Lene will positively cure chapped or rough skin.

30 THE WEINHOLD DRUG CO.

Famous Loaf Cake.

Two pounds of raisins, two pounds of currants, one-half a pound
of sliced citron. Take one pint of butter and rub into it three quarts of
flour and one and one-third pints of sugar ; add'one pint of milk and
three well beaten eggs. One cup of fresh yeast. Mix thoroughly
and set to rise. When risen, add a pint more of butter, one and a third
of sugar and three eggs ; mix and set to rise again. Add the fruit and
four grated nutmegs, one-fourth of an ounce of mace, one-fourth of an
ounce each of allspice and cloves, one-half an ounce of cinnamon.
Let it rise the third time. Bake in a large dripping pan three or four
hours. It repays the time and labor employed in making it. Ice it
with a boiled icing. v

HAVE YOU ASTHMA OR BRONCHITIS ?

Dr. R. Shiffmann, St. Paul, Minn., will mail a trial package of
"Schiffmann's Asthma Cure" free to any sufferes. He advertises by
giving it awav. Never fails to give instant relief in worst cases and
cures where others fail. Name this Cook Book and send address for a
free trial package. Weinhold Drug Co. always keep a supply in stock.

"There's little doubt that courteousness

More dividends than rudeness pays.
See how the gambler gathers in
The dollars by his winning ways."

|MP-Casweirs Pectoral Balsam is guaranteed to give satisfaction or money
refunded.

Tenderfoot (to cowboy)— "What do you mean by shooting my dog; he's worth
$150?" Cowboy (coolly)— "He ain't now, sonny."

J^y-THE lady of the house is requested to read the recipe on page 32.

"Can't you wait upon me?" said the impatient customer. "Two pounds of
liver; I'm in a hurry." "Sorrv," said the butcher; "but there are two or three
ahead of you. Surely you would* not have your liver oufof order!"

gt^- Advertisers are requested to read the recipe on page 32.
"In the Chicago council a flying cuspidor takes precedence over all other
motions." _ ^

HAVE YOU ASTHMA OR BRONCHITIS ?

Dr. "R. Rchiffmann, St. Paul. Minn , will mail a trial package of
"Sehiffmann's Asthma Cure" free to any sufferer. He advertises by
wiving it away. Never fails to give instatnt relief in worst cases and
cures where others fail. Name this Cook Book and send address for a
free trial package. Weinh'.ld Drug Co. always keep a supply in stock.

"What's that dreadful noise in the parlor, Hannah?" "That do be yer small
child amusin' hisself." 'What is the darling trying to do?" "He do be makm
a carpet sweeper uv the music-box."

If listeners wish to hear good of themselves they should practice the art of
soliloquizing —Puck.

J»-Wkddtng Invitations, Announcements, At Home, etc. High class work
produced by The Swinburne Printing Company, 9-11-13 Washington avenue north.

iMrTATtONmay be the sincerest flattery; but an up-to-date girl does not think so
when she is presented with a paste diamond.— Puck.

COMMON SENSE COOK BOOK. 31

COOKIES.

| OOKIES require a brisk fire. Do not make them too stiff with
flour. Sprinkle a little sugar on top before putting in oven.
Prepare mixture as for cake. Roll about a quarter of an inch
thick . Some press a raisin in the center, or brush them over with a
mixture of sugar and water while hot, sprinkle seeds or currents on
top and return to oven a moment.

Plain Cookies.

One-half cup of butter, one cup of sugar, one-fourth cup milk, one
egg, two even teaspoons baking powder, two cups of flour.

Sour Milk Cookies.

Two cups sugar, one cup of butter, one cup of sour milk, three
eggs, one teaspoon soda, mix soft and roll out a quarter of an inch
thick.

Jumbles.

One and a half cups of sugar, three-fourths cup butter, three eggs,
three tablespoons of sweet milk, half teaspoon of soda, and one of
cream tartar. Roll and sprinkle granulated sugar over them.

Hermits.

One-half cup of butter, one and a half cups sugar, one of chopped
raisins, two eggs, one teaspoon of soda, two tablespoons of sour milk,
one teaspoon each of cinnamon, cloves, and nutmeg.

Hermits. 2.

Two cups of sugar, one cup of butter, one of raisins, (stoned and
chopped), three eggs, half teaspoonful of soda in three tablespoons of
milk, half a nutmeg, one teaspoon each of cinnamon and cloves, six
cupsful of flour. w

'Ladies will find Chap-O-Lene an indispensable article for the toilet.

♦'Well, did your summer girl meet you at the station with a buggy?"
"No; I had a walk-over."

•Your attention is respectfully called to page 32.

•The place to get high class printing is at 9-11-13 Washington avenue north.

32 THE WEINHOLD DRUG CO.

How to be Happy.

Stop worrying, for it is worry that silvers the hair ; worry that
bends us to the earth with its cruel and relentless burden. Yes, stop
worrying, and when you want a job of printing, no matter how large or
how small, go direct to the Swinburne Printing Company, where you
can get just what you want, and get it just as you want it. If your
time is worth anything, you will save money and be happy every time
you follow this receipe.

"WHAT'S THAT?

MY JOB NOT DONE YET !

I ought to have taken it to The
Swinburne Printing Co. and I'd
had it on time. I'll do so hereafter.

The Swinburne Printing Co.

O PRODUCERS OF O

. . HIGH-CLASS WORK . .

Printing . Binding . Lithographing

Engraving . Embossing

9-1 1-13 WASHINGTON AVE. N.,

MINNEAPOLIS, MINN,

COMMON SENSE COOK BOOK. 33

Ginger Snaps.

One cup of sugar, one cup of molasses, one cup butter, or part
butter and lard ; tablespoon ginger, teaspoon cinnamon, teaspoon of
cloves and allspice, one teaspoonful of soda dissolved in three table-
spoons of hot water ; flour to roll out easily . Cut small and roll thin.
Brown in a quick oven.

Quick Ginger Cakes.

Put one teaspoon of soda in a tea cup, pour on it three tablespoons
of boiling water, four tablespoons of melted shortening, fill cup with
molasses, add pinch of salt, ginger, cinnamon, etc. to taste. Mix as
soft as can be rolled.

Lemon Snaps.

Cup and a half of sugar, two-thirds cup of butter, half teaspoon
soda dissolved in two teaspoons hot water. Flavor with lemon, either
extract or grated rind and juice of half a lemon. Roll thin.

Alum Ginger Bread.

Pint of molasses, teacup melted shortening, tablespoon of ginger,
teacup boiling water ; in which dissolve tablespoon of pulverized alum.
Take a little of the water and dissolve in it a large tablespoon of soda.
Mix soft. Roll about half an inch thick and bake in oblong cards in
a quick oven.

Cocoanut Jumbles.

One cup butter, two of sugar, two eggs, one large cup of either
grated or desiccated cocoanut. Flour enough to make a dough easily-
rolled. Bake in a quick oven.

Graham Cookies.

Take two cups maple sugar, one cup butter, one egg, one cup sour
milk, teaspoon soda. Mix with Graham flour. Use white flour on the
board to roll them out . Brown or white sugar may be used in place
of maple.

Seed Cookies.

Cream one-half pound of butter, three-fourths pound sugar, one
and one-half pounds of flour, one well beaten egg, half gill rose water,
pinch of soda dissolved in tablespoon of warm water. Knead well
and bake in a quick oven. Use coriander, caraway or cardamon
seeds or any mixture of them preferred. x

£)flp-Use Chap-O-Lene for all roughness of the skin.

The gallows is not a thing of the past, to judge from the great deal ofj hanging
done on Christmas eve.

THE WEINHOLD DRUG CO.

The Old Reliable

Dixon's Cake Polish does not burn'red.

Dixon's Cake Polish does not gum the stove.

Dixon's Cake Polish makes no vile smell.

Dixon's Cake Polish never dries or wastes.

Dixon's Cake Polish is the Cheapest, Neatest, Cleanest.

One Cake of Dixon's

Contains as much polishing matter as Six Boxes of any
Paste Polish.
Paste Polish is made of soap, gum and blacklead.
It smears the stove, burns red, rusts the stove and makes
sickening odors.

Dixon's Cake Polish can be used in similar manner to Paste if
desired. Tear off paper on end of cake ; rub the Polish on a damp
woolen cloth and apply to the stove same as when using Paste Polish.
A harder, brighter and more lasting shine is obtained by using a pol-
ishing brush after applying with a cloth.

REMEMBER: One Cake of Dixon's Polish is
equal to Six Boxes of the Best Paste Polish, and
makes no poisonous or vile smells.

JOS. DIXON CRUCIBLE CO.,

JERSEY CITY, N. J.

Established 1827, Sole Manufacturers.

COMMON SENSE COOK BOOK. 35

Sweet Wafers.

Beat one-half a cup of butter to a cream, add gradually one cup
of powdered sugar. Beat until smooth and creamy. Beat six eggs
light, add them to the butter and sugar, the juice of one lemon and
enough flour to make a stiff batter. Bake in wafer iron. If you have
none drop the batter by spoonfuls on a greased tin some distance
apart, and bake in a quick oven.

Almond Wafers.

Beat one-half of a cup of butter to a cream, add gradually one cup
of powdered sugar. Beat six eggs light, and add them to the sugar,
add the juice of one lemon, and four ounces of almonds blanched,
pounded and chopped. Add flour to make a stiff batter. x

Weary Wiggins— All right, Madam. I'm willin' ter work at me perfession.
ha

A Great Scheme.

Mrs. Goodly— I am willing to give you food if you will work for it
Weary Wiggins— All right, Madam. I'm v ""
I'mde champion pie-eater of America.— Judge.

HAVE YOTJ ASTHMA OR BRONCHITIS ?

Dr. R. Schiffmann, St. Paul, Minn. , will mail a trial package of
"Schiffmann's Asthma Cure" free to any sufferer. He advertises by
giving it away. Never fails to give instatnt relief in worst cases and
cures where others fail. Name this Cook Book and send address for a
free trial package. Weinhold Drug Co. always keep a supply in stock.

On a French tombstone— could it have been found on any other? — is the

inscription — ''Sacred to the memory of Mile. ; died April 2, in her eighty-first

year. She never looked her age."

gtF*Row to make Us happy, read the recipe on page 32 and follow it.

The average young woman does not object to a young man stealing something
from under her very nose.— Puck.

Log Cabin Maple Syrup.

Little Girl— Why do the flies bite so to-day?

Mother— It's going to rain.

Little Girl— Well, they might know 'tain't my fault.— Truth.

Ig^^Caswell's Beef, Wine and Iron is the Ideal Tonic.

Customer— "I am troubled with rats in my room." Drggist— "Yes, sir. Bromide
or ammonia cocktail?"— Brooklyn Life.

^U^The housekeeper should not fail to study page 32.

In Chicago— Wife (nervously)— "Do you think, dear, the cholera will visit us
this year?" Husband— "I wouldn't be at all surprised. Everybody else we ever
heard of has visited us, and why not the cholera?" Wife (brightening)— "That's so.
I hadn't thought of that. I guess we can stand it."— Detroit Free Press.

I^U^Are you going to lay this book down and not read that recipe on page 32.

Wandering Willie— "There is somethin' in that doctrine 'bout castin' yer
bread on the waters." Tottering Tom— "Proceed." Wandering Willie— "Why, a
cove asked me to hold his coat while he fixed his horse's hoofs, an' I held the coat.
Now the coat holds me."— Boston Transcript.

JP^r-THE only concern in the city making a specialty of high class printing,
engraving and embossing is The Swinburne Printing Company.

36 COMMON SENSE COOK BOOK.

CANDY.

fN MAKING candy cook over a slow fire. Molasses candy and
caramels scorch very quickly. Try by dropping a little in cold
water. If it becomes brittle and snaps the candy is hard enough,
or test by lifting the spoon, and if the mixture "hairs" or ropes from
it, this is a good test that the candy is ready to be removed from the
fire. Butter should be put in when the candy is nearly done, and all
flavoring should be added just after removing from the fire. A little
vinegar or cream of tartar will keep candy from graining. Baker's
chocolate should never be allowed to boil, but melted by placing in
a pan of hot water on the back of the stove. Never add any water
to it.

Cream Candy.

Two cups of white sugar, one-half cup of water. Flavor with
vanilla while pulling. Tablespoonful of vinegar. Cook until brittle
when dropped in cold water. Cool and pull. Cut in small pieces
with the shears.

Cream and Chocolate Candy.

Two cups of granulated sugar, one-half cup of water, one table-
spoon of vinegar, one-half teaspoonful of cream of tartar. Flavor with
vanilla. Take one-third of the cream and flavor with two tablespoons
of grated chocolate. Pour into a mold in layers ; dark in center. Cut
when partly cold into small cubes.

Butter Scotch.

Two cups of suger, three-quarters of a cup of vinegar, one-half
cup of butter. Cook until brittle when dropped in water. Pour in
buttered pans, and mark when nearly cold in small squares.

Chocolate Caramels.

One cup grated chocolate, two cups brown sugar, one cup of molas-
ses, large piece of butter, pinch of soda when nearly done. Boil half
an hour over a slow fire, as it burns very quickly. Pour in pans, and
mark in squares when nearly cold. z

Chap-O-Lene will positively cure chapped or rough skin.

COMMON SENSE COOK BOOK. 37

Chocolate Drops.

Two and a half cups sugar, one-half cup of water, a pinch of cream
of tartar. Boil four minutes, and beat until cold enough to roll into
balls with the fingers. Take one-half cake of Baker's chocolate, melt
and roll the drops in it, and set them on greased paper to dry.
Flavor cream with lemon or vanilla.

Walnut Creams.

Take the above recipe. Make a small ball, and press a walnut
meat on both sides, or in place of a walnut use a date.

Almond Macaroons.

Blanch and pound half a pound of almonds to a smooth paste, add
a pound of sugar and the whites of three eggs. Work all together.
Roll into balls and lay on buttered paper one inch apart. Put in a
cool oven three-quarters of an hour.

Molasses Candy.

Two cups Orleans molasses, one cup brown sugar, one tablespoon-
ful of vinegar, piece of butter size of a walnut. Boil until brittle in
water. Cool and pull until gold color. Clip off with the shears into
pieces an inch long. Flavor the last thing, and add a pinch of soda
just before removing from the fire.

Hickory Nut Candy.

Take recipe for molasses candy, and add, just before removing
from the fire, one cup of nut meats. Cool in a buttered pan and break
up in pieces. Peanuts can be used in place of hickory nut meats.

Lemon Candy.

Take a pound of white sugar, large cup of water. Cook half an
hour. Raise spoon, and if it hairs, as we say, it is done. Squeeze in
the juice of part of a lemon or a little vinegar and lemon extract.
Pour in a tin and mark in squares before it is hard.

Cocoanut Drops.

One cup of powdered sugar, white of an egg, cup of grated or
dessicated cocoanut. Roll into little balls and bake on buttered pane.

Nut Candy.

Take the above recipe and pour in just before putting in the
pans, chopped cocoanut, almonds, hickory nuts and slices of Brazilian
nuts. la

THE WEINHOLB DRUG CO.

MINNEAPOLIS BREWING CO

LAGER BEER BREWERS.

GENERAL OFFICE AND BREWERY:
CORNER MARSHALL STREET AND I3TH AVENUE N. E.,

Minneapolis, Minnesota. m

OUR CELEBRATED BRANDS ARE

Wiener, Kaiser, Lager, Extra Pale.

FAMILY TRADE

RECEIVES

OUR

PARTI CULAR

ATTENTION.

Keep a Case of our Celebrated Bot-
tled Beer at your Home.
It is the Queen of all Table Beers.
A glass of it, if taken at meal times,
is an excellent strengthener
and remedial agent.

ALL ORDERS

ARE

PROMPTLY

ATTENDED TO.

TELEPHONE 1177-2.
BING US UP. . . .

COMMON SENSE COOK BOOK. 39

Cocoanut Squares.

One cocoanut grated fine, two cups of milk, butter size of an egg,
three pounds of white sugar, two teaspoons of lemon essence. Boil
slowly until stiff and pour in two well buttered pans. Mark in squares
when partly cold.

Hickory Nut Macaroons.

One egg, half cup of flour, a cup of meats chopped fine, one cup
of sugar. Make in balls and bake a few minutes in a slow oven.

Confectionary Candy.

Mix the whites of two eggs and their bulk in water with two pounds
of confectionery sugar and a tablespoon of vanilla and lemon mixed.
Beat well and you have the foundation for several kinds of candy.
For chocolate drops roll into marbles and dip in melted Baker's choc-
olate, and set up on greased papers to dry. Roll the balls in chopped
nut meats or press a walnut on each side of a small piece of the paste
and smooth off the rough edges with the fingers and you have a walnut
candy. Sprinkle cocoanut on a layer of the paste, roll a little and cut in
squares and cocoanut squares are the result. Figs and dates can be
used the same as walnuts. This is at present a very popular, cheap
and convenient way of making several kinds of candy. It should be
eaten at once, as it dries very quickly.

Marrous Glacis.

Purchase large chestnuts, selecting them with great care. Shell
and cover with boiling water and let them stand fifteen minutes.
Remove the brown skin and cover them with boiling wate** and let
them simmer thirty minutes. Make a syrup of one cup of granulated
sugar and one cup of water, add the chestnuts and let them cook slowly
until they begin to look clear. Take them out and let them stand one
by one on a flat sieve over night. In the morning take one pound of
granulated sugar and one cup of water, stir over a fire until the sugar
is dissolved, boil until the syrup hairs and then add one teaspoonful of
lemon juice, take from the fire and beat, dip the chestnuts in the mix-
ture and put them on greased paper to dry. lb

JP^^-The cook will find something interesting on page 32.

Miss Waldo (of Boston)— "I do love Swineburne. His melody is sc— so melodi-
ous."

Miss Lakefront (of Chicago)— "Yes, and I do love his odes. They are so odious."

— Phil-adelphia Record.

■Gentlemen will find Chap-O-Lene very beneficial applied immediately
after shaving.

How to be happy, see page 32.

THE WEINHOLD DRUG C W

THE READY FAMILY SOAP MAKER.

LEWIS' 98% LYE!

Powdered and Perfumed.

(PATENTED)

The strongest and purest Lye made. Will
make the best Perfumed Hard Soap in 20 min-
utes without boiling.

The best water-softener made. The best
disinfectant.

SOME OF THE ADVANTAGES OB-
TAINED BY USING Lewis' 98 Per Cent. Pow-
dered Lye are :

Unlike other Lye it is packed in an iron
can with a removable lid, easily taken off,
thereby saving trouble and danger (from fly-
ing particles). It being a fine powder, and
the lid easily removed, the contents are always
ready for use. A teaspoonful can be used in
scrubbing, etc., and the lid replaced, saving
the balance. With other Lyes all must be
used quickly, or the strength is gone. Abso-
lute purity. The best soap can be made in
from 10 to 20 minutes with this Lye. In mak-
ing soap no failure is possible if the simple directions are followed.
One can is equal to 20 pounds of Waghing Soda, is 28 percent, stronger
and will saponify one pound more grease than any other preparation.
One teaspoonful will thoroughly cleanse waste pipes, sinks, drains, or
closets, and is invaluable for killing insects, etc.

PENNA. SALT MFG. CO.

General Agents,

Philadelphia, Pa.

FOR SALE BY

THE WIENHOLD DRUG CO.

COMMON SENSE COOK BOOK. 41

CREAMS AND ICES.

| VERY family should possess a good gallon ice cream freezer. A
great many palatable dishes can be made with it in hot weather.
The principla feature of making creams and ices is in the freez-
ing. Itis essential to have the ice finely crushed. This can be done by
first breaking it up into coarse pieces and putting it in a sack made of
burlap or some coarse material and pounding with a wooden mallet or
an ice cracker. Use one part salt to three parts of ice ; rock salt is the
best, but coarse salt will do the work. Salt causes the ice to melt rap-
idly and ice in changing to water absorbs a great deal of heat. This
makes the mixture of ice and salt many degrees colder than the ice
alone. The outlet to let out the water should be near the top of the
eezer. Let it run out as the ice melts, do not drain it off. Put a
layer of ice in the bottom of the freezer, then a layer of salt and so on
until the freezer is full. Always have the ice come a few inches above
the cream in the can. Let the cream or ice stand for eight or ten min-
utes until chilled, turning occasionally, then rapidly and continuously
until the crank begins to turn hard, and you can turn it no longer. It
requires from twenty minutes to half an hour to freeze the mixture.
Remove the beater and handle, pack down the cream, drain off some of
the water, put in a fresh layer of ice and salt and cover with an old
sack or piece of carpeting until ready to serve. Cream is better to
stand an hour or so before serving. The cream can be removed from
the can and packed in fancy shapes or molds ; cover the mold closely
with a cloth and put the cover on carefully, then pack with fresh ice
and salt in some large receptacle. Pour off the water, dip the mold
quickly in hot water, turn out on a platter and serve at once. There are
many ways of making cream. Cream is the essential element in the best
ice cream, but good cream can be made without cream or by using part
cream.

Ices and sherbets are made of fruit juices, sugar and water. When
made of fruit juice, water and sugar they are called ices. When the
white of an egg or a little gelatine is added they are known as sherbets.
When cordials or liquors are added to lemon and orange ices they are

Child's Cough Cure is prepared especially for children.

THE WEINHOLD DRUG CO.

JYTaijy Recipes fjereii}
^aH for Milk ....

Successful results depend largely upon good mate-
*^ rials ; poor milk may cause entire loss of your labor.

Therefore,

Don't Take Chances!!

In all recipes providing for milk
and sugar use the celebrated

GAIL BORDEN
EAGLE BRAND

Condensed flilk

Always uniform in character, super-
ior to ordinary milk ; richer
than cream.
If your recipe requires no sweeten-
ing then use

BORDEN'S
PEERLESS BRAND

Evaporated Cream

A very rich unsweeted Condensed Milk
available for every purpose for which ordi-
nary milk is used. It gives better and
more uniform results. Directions for use
on label of can.

Both Brands are prepared and
Guaranteed by the

NEW YORK CONDENSED MILK CO.

FOR SALE BY THE WEINHOLD DRUG CO-

COMMON SENSE COOK BOOK.

called punches. When a variety of fruit is used the ice is known as
macedoines. Sherbets half frozen are called sorbets. When fresh
fruit cannot be obtained use the juice of canned fruit ; fresh fruit is of
course the best. To make ices very rich the juice alone with sugar is
used. Adding the white of an egg to a sherbet gives it a creamy consist-
ency ; some use a spoonful of gelatine. To make the texture of the ice
fine grained boil the sugar and water together ; remove the scum and
strain. Always sweeten your creams and ices very sweet , more than
would be agreeable if not frozen, for the intense coldness deadens the
sense of the taste. When lemons are used, grate off some of the rind,
squeeze out the juice and let them stand awhile ; this gets all the flavor
of the lemon. Put in the sugar so as to let that dissolve at the same
time, strain and prepare the ice for freezing.

Keep the machinery of the freezer well oiled. Always scald out
the can of the freezer before putting it away. Dry the freezer, and
drain and dry the salt, as it can be used again. A substitute for a
freezer is a covered tin pail placed in a wooden bucket : pack the space
around the pail with the ice and salt. Remove cover and stir the cream
from the sides occasionally until stiff.

Plain Ice Cream.

Boil one pint of milk and one pint of cream. Beat two eggs very
light, add one cup of sugar, a little salt ; mix well, and add to the boil-
ing milk. Turn into the double cooker and cook awhile. When cold
add two tablespoons of any kind of flavoring. Add more sugar if neces-
sary, and freeze according to directions given.

Quick Ice Cream.

One quart of cream, cup and a half of sugar, pinch of salt, and flavor
to taste. Let the sugar stand in the cream awhile so as to dissolve.
Beat the whites of two eggs to a stiff froth, put in the bottom of the can
and pour in the cream. To make it nice reserve a part of the cream,
whip it and add to the rest when it is partly frozen. It will take at least
a large tablespoon of flavoring extract.

Neapolitan Ice Cream.

One quart of cream, four eggs, one cup of sugar, flavoring. Scald
the cream, beat the yolks, add the sugar, and beat again. Beat whites
stiff, and add them to the yolks. Pour in the cream and cook awhile in
a double boiler. Strain, and when cold, add flavoring and freeze.
With this recipe can be made any variety of cream. id

_ "The Swinburne Printing Company would like to see you when you have
any use for printer's ink.

THE WEINHOLD DRUG CO.

OLDS'
WONDERFUL SALVE,

FOR MAN AND BEAST.

It is the greatest discovery of the nineteenth century, and it may be considered

well demonstrated fact that it will cure nine-tenths of all local sores on man and
beast. Not only that, but it does wonders in curing difficult cases of Eczema, Pu-
trid Ulcers, Old Fever Sores of long standing, well located Syphilitic Sores, and many
more ailments too numerous to mention here. It is also a fact that any party who
has tried this great Salve once will never be without it, as every man, woman and

CHILD

will testify. For animals (especially horses;, it is a positive cure for new or old
galls or sores on horses' necks and shoulders where there are no pipes. Apply the
Salve freely once in twenty-four hours in the evening after the horse has cooled,
and use no water on sore. It is also a certain cure for Scratches and Grease-Heel
when taken in time. It is also well known by those engaged in dairy business that
it is

FOUND

to be a fact that when this Salve is kept on hand the cows will not kick, for three ap-

J>lications will make the animal perfectly gentle. This great Salve is kept constant-
y on hand and for sale by Prof. J. P. OLDS. Every box guaranteed to give entire
satisfaction or the money will be refunded.

N. B.— All persons who keep this wonderful Salve on hand, and who use it
freely before they are

DEAD

are considered safe, and in a favorable way of becoming sound, for

The greatest thing on all creation,
Is a Salve that heals the nation.
So now, my friends, if Sores you have,
Be sure to use this wonderful Salve.

So call on J. P. here in town,
Where at all times he may be found.
Where a free test you all can have,
Of this most wondrous healing Salve.

J. P. Olds we must confess,
Relieves mankind of much distress.
His treatment is so very mild,
It will not harm the smallest child.

Ho! every one that hath a doubt,
Just try one box and you'll find out.
Its healing power will make you shout,
As sure as spots grow on a trout.

I'm sure enough has now been said,
If no one has been found dead,
So come along and get some more
Of this great Salve for every sore-

That man and beast is heir 2,

For it cures nine-tenths of all the sores,

And that is what I'll swear 2.

Price per Ounce Box, 25 cents. ASK YOUR DRUGGIST FOR IT.

J. P. OLDS, Manufacturer and Proprietor, 1409 E. 28th St., Minneapolis.

Always on hand and for sale at wholesale and retail by

THE WEINHOLD DRUG CO.

COMMON SENSE COOK BOOK. 45

Chocolate Ice Cream.

Take five tablespoons of grated chocolate, rub smooth in one pint
of milk ; add two well beaten eggs and two cups of sugar. Beat well
and cook in a double boiler until it thickens . When cold flavor with a
teaspoon of vanilla. Put in a freezer, and when it begins to set add a
quart of rich cream. A cup of preserved peaches cut in small pieces,
and added when the cream is almost frozen, makes a delicious cream.

Fruit Frappies.

Line a fancy mold with any nice rich vanilla flavored cream. Fill
the center with fresh berries, or peaches, apricots or pears cut in slices.
Cover with ice cream. Put in a bucket and pack with ice and salt.
Let it stand for an hour. Any kind of berries can be used. Straw-
berries are the most delicious. If you have not fresh fruit use canned.

Frozen Custard.

Scald one quart of milk. Beat the yolks of four eggs, add one cup
of sugar, pinch of salt, and beat well. Place in a double cooker, and
cook until creamy. Cool and flavor to taste. This can be made much
richer by adding a cup of cream when the custard is partly frozen.

Lemon Ice Cream.

Use any recipe for cream. Neapolitan ice cream is the best. Grate
some of the rind of a lemon. Squeeze out the juice. Be careful not to
have any of the rind and seeds, as they are apt to give a bitter flavor.
Strain and mix with half a cup of sugar. Boil until clear, and stir into
the cream just before freezing.

Strawberry Ice Cream.

Take one quart of strawberries and sprinkle a large cup of sugar
over them. Mash, and let them stanct an hour. Put through a sieve
as long as the juice and pulp will come. Put the pulp in a pan and
pour on one cup of milk. Strain through a cloth. Add to this one
quart of cream, and make it very sweet. Scald the cream and dissolve
the sugar in it. The strawberries can be mashed and poured into a quick
ice cream when it is partly frozen. Canned strawberries can be used
in place of fresh ones.

Raspberry Ice Cream.

Make exactly as the above recipe says, using raspberries in place
of strawberries. The juice of a lemon greatly improves it. Easpberries
are apt to be too sweet. le

fD^.Caswell'8 Pectoral Balsam is a pertect cougn cure.

46 COMMON SENSE COOK BOOK.

Banana Ice Cream.

Peel six ripe bananas, remove the dark seeds and the dark line in
the centre. Rub the pulp through a strainer and add sugar to make it
very sweet. A little lemon juice improves it. Add a pinch of salt, and
put in any ice cream, made from the preceding recipes, when partly
frozen, or make one as follows : One quart of cream, one cup of sugar
and flavor to taste. Prepare as in quick ice cream.

Peach Ice Cream.

Take a dozen large, ripe freestone peaches, pare and chop ; add a
few of the stone meats. Add large cup of sugar to the peaches and let
them stand awhile. Wash the pulp through a sieve and stir in any
kind of ice cream. The peaches can be used without putting them
through a strainer.

Apricot Ice Cream.

Take a quart of apricots, add one cup of sugar and let them stand
awhile ; then rub the pulp through a sieve. Scald one quart of ^ream
and add one cup of sugar to it ; cool and put in a freezer. Add the
beaten white of an egg and the apricot pulp. Freeze according to
directions.

Maraschino Ice Cream.

Make a Neapolitan ice cream, flavor with vanilla and almond
flavoring. When ready to serve pour three spoonfuls of maraschino
over the cream.

Pistachio Ice Cream.

Shell, blanch and pound one-quarter of a pound of pistachio
nuts, add half a cup of almond meats chopped and pounded to a
paste. Make a plain ice cream or any kind, flavor with a teaspoonful
of vanilla and almond mixed, and add the nuts and almonds. Freeze
as usual. The nuts can be used alone without the almonds, or use the
almonds alone and call it almond ice cream. Pistachio ice cream can
be colored the desired shade by using spinach coloring.

Tutti Frutti Ice Cream.

Make a quick ice cream, flavor with a little Madeira or any rich
wine. Take a mixture of candied fruit, using plums, cherries, pears,
strawberries and apricots, about a pound in all. Cut up fine and add
to the cream when partly frozen. if

"Your husband is so magnetic a man," said the visitor. "I know it," responded
the wife. ,lI fouud a steel hairpin sticking to his coat collar the other day."— Wash-
ington Star.

'High class printing, engraving and embossing at 9-11-13 Washington
avenue.north.

COMMON SENSE COOK BOOK. 47

Hickory Nut Ice Cream.

Take a pint of hickory nut kernels, pick over carefully, pound in
a mortar. Put two tablespoons of sugar over the fire without water,
stir until browned ; add a little water to dissolve it, add it to the nuts.
Take one quart of cream and sweeten one teacup and a half of ice
cream, add the nut paste and freeze.

New York Ice Cream.

Take one quart of cream, one teacup and a half of sugar and a table-
spoon of vanilla. Beat the yolks of six eggs and pour the boiling cream
on them ; put over the fire for a minute. Freeze. This, molded with
chocolate and lemon ice cream, is very nice.

Nut Ice Cream.

Take filberts, chestnuts or English walnuts ; American walnuts,
hickory nuts and pecans can be used. Shell, blanch if necessary ; chop
or pound to a paste, and stir in any plain ice cream. In using pecans
avoid getting any of the puckery substance which adheres to the meat.

Fruit Cream.

One-half can of apricots, three bananas, three oranges, three cups
of sugar, two lemons and three cups of water. Prepare the fruit as
given in the other recipes. Pour on the water and sugar, let it stand
awhile. Put all the pulp through a strainer, add more sugar if necessary.
Mix with the fruit a cup of rich cream, or one pint, and freeze. This is
delicious. If canned fruit is used, rub through a strainer and add one
quart of whipped cream. For canned fruit use peaches, apricots,
cherries, strawberries, etc.

Nesselrode Pudding:.

One-half a pint of shelled almonds, one pint of shelled chestnuts,
a pint of canned pineapple. Boil the chestnuts half an hour and pound
to a paste ; blanch the almonds and pound the same as the chestnuts ;
boil the pineapple with one pint of water and one pint of sugar twenty
minutes. Add the yolks of five eggs, well beaten, put in a dish of
boiling water and beat until it thickens. Add the nuts and half a
pound of French candied fruit cut up fine, to one pint of cream. Mix
with the cooked mixture. Flavor and add a pinch of salt. Freeze
and mold the same as ice cream. ig

A judge in Ohio Has sentenced a man to be hanged before daybreak. This
may not be cruel or unusual punishment in the case of a farm-hand, but it would
be rough on most other citizens who do not care to have their sleep broken.— Buffalo
Express.

tt^L&iieB will find Chap-O-Lene an indispensable article for the toilet

THE WETNHOLD DRUG CO.

BURNISHINE.

THE MOST MARVELOUS METAL POLISH IN THE WORLD.

Its Action is Wonderful. Will produce a most

Brilliant Luster to Brass, Copper, Zinc,

Steel, Tin, Bronze, Cold, Silver

and all Metals.

Half a Dozen
Rubs and the

Article is

Handsomely

Burnished.

Will not injure
Gold or Silver
and is ex-
cellent
for polishing
household arti-
cles.

Will restore
burnt or rusty-
nickel on stoves
to its original
luster.

Warranted
Strictly not to
Contain Acids.

BURNISHINE

will not soil
your hands or
leave deposits
in corners of
the metal, like
paste polish
does.

Beware of imi-
tations put up
in packages
similar to ours.

Put up in
4 oz. Bottles.
Half Pint Cans.
One Pint Cans.
Quart Cans.
Half Gal. Cans.
One Gal. Cans.

J. C PAUL & CO., Sole Mnfrs.
CHICAGO, ILL

OFFICE:
121 Lake Street

FACTORY:
414-1416 Roscoe Street.

COMMON SENSE COOK BOOK. 49

Frozen Pudding.

Make two quarts of rich boiled custard, add two tablespoons of
gelatine dissolved in half a cup of cold milk. Add to the custard and
when it is just beginning to freeze add one pound of raisins, one pint
fruit preserves, one quart of whipped cream. Almonds and grated
cocoanut make the pudding nice but can be left out.

Lemon Ice.

Two quarts of water, two pounds of sugar, juice of half a dozen
lemons grate off some of the rind, squeeze out the juice and pour the
water hot on the lemons. Strain ; and add the sugar ; when cold freeze
the same as cream, add the well beaten whites of three eggs and you
have lemon sherbet.

Orange Sherbet.

Make the same as lemon, using ten oranges and the whites of six
eggs. The juice and rind of two lemons greatly improve it.

Pineapple Sherbet.

Take one pint of fresh or one can of grated pineapple. If a fresh
pineapple is used it will take one ; pare, dig out the eyes and reject
the hard core, chop or grate ; add two cups of sugar, two cups of water
and one lemon ; soak the gelatine in a little cold water and then dis-
solve in boiling water, add the whites of two eggs and freeze. The
egg can be omitted ; a little orange juice and pulp improves the flavor.
Use one tablespoon of gelatine.

Pineapple Ice.

One can of grated pineapple, one cup and a half of sugar and one
pint and a half of water ; pour the juice from the cans in a bowl, put
the fruit with half the water and cook twenty minutes ; put the sugar
in the remainder of the water and boil ; rub the cooked pineapple
through a sieve and add the boiling syrup. Cook a few minutes longer,
add the juice and cool and freeze.

Raspberry Sherbet.

One pint of berry juice, two cups of sugar, two cups of water, juice
of one lemon, one tablespoonful of gelatine ; mash and put the berries
through a sieve, add sugar and gelatine already dissolved and freeze.
In place of the gelatine use the beaten whites of two eggs-

Strawberry Sherbet.

Make this the same as raspberry, using a little more sugar. If
canned fruit is used use half as much sugar. lb

50 THE WEINHOLD DRUG CO.

KNOWLEDGE

Brings comfort and improvement and
tends to personal enjoyment when
rightly used. The many, who live bet-
ter than others and enjoy life more, with
less expenditure, by more promptly
adapting the world's best products to
the needs of physical being, will attest
the value to health of the pure^ liquid
laxative principles embraced in the
remedy, Syrup of Figs.

Its excellence is due to its presenting
in the form most acceptable and pleas-
ant to the taste, the refreshing and truly
beneficial properties of a perfect lax-
ative ; effectually cleansing the system,
dispelling colds, headaches and fevers
and permanently curing constipation
It has given satisfaction to millions and
met with the approval of the medical
profession, because it acts on the Kid-
neys, Liver and Bowels without weak-
ening them and it is perfectly free from
every objectionable substance.

Syrup of Figs is for sale by all drug-
gists in 50 cent bottles, but it is man-
ufactured by the California Fig Syrup
Co. only, whose name is printed on every
package, also the name, Syrup of Figs,
and being well informed, you will not
accept any substitute if offered,

COMMON SENSE COOK BOOK. 51

Frozen Strawberries.

Take two quarts of fresh strawberries, two cups of sugar, one
quart of water ; boil sugar and water together, add the strawberries
and cook a few minutes ; cool and when frozen, add one pint of whipped
cream. This makes a delicious dessert. If canned strawberries are
used, use half as much sugar and do not cook.

Frozen Raspberries.

Prepare the same as strawberries ; when cold add the juice of
two lemons and freeze ; add the whipped cream. Any kind of fruit or
berries can be prepared in this way.

Currant or Cherry Ice.

Take one pint of currant and cherry juice, add one pint of water
and one pound of sugar ; boil sugar and water together, then add the
fruit juice, strain and freeze ; add more sugar if one likes it very sweet.

Bonanza Punch.

Beat two eggs light and creamy, add two tablespoons of sugar
and beat again ; add two tablespoons of wine or brandy and one cup of
cream or milk. Put in a freezer and turn until half frozen.

Roman Punch.

Take the juice and rind of five lemons, two large cups of sugar and
one quart of water. Boil the sugar and water together, add the grated
rind and juice of the lemons ; strain ; through a cloth and flavor with
half a cup of good rum. Brandy can be used. The beaten whites of
two eggs make it smooth and creamy.

Claret Punch.

Prepare the same as for Eoman punch. Use a little more sugar
and one-half a pint of good claret ; more can be added if desired.

Wine Punch.

Half lemon and half orange juice, flavored with any kind of nice
wine, makes a nice punch. Sweeten to taste. u

HAVE YOU ASTHMA OR BRONCHITIS ?

Dr. R. Shiffmann, St. Paul, Minn., will mail a trial package of
"Schiffmann's Asthma Cure" free to any sufferes. He advertises by
giving it away. Never fails to give instant relief in worst cases and
cures where others fail. Name this Cook Book and send address for a
free trial package. Weinhold Drug Co. always keep a supply in stock.
"Called down"— The feathers on an eider duck.— Chicago Record.

52 THE WEINHOLD DRUG CO.

WfE ALWAYS RECOfiriEND : : :

BROM0
SELTZER

FOR HEADACHE,

Because it INVARIABLY Cures
all kinds of

Headaches, Hmm

Neuralgia,

Nervousness

AND

Nervous
mmmm JJyspepsia.

Prices 10, 25 and 50 cents, at all of our Stores.
YOUR ORDERS SOLICITED.

"WeinliolcL Drug Co.,

MINNEAPOLIS, MINN.

COMMON SENSE COOK BOOK. 53

CREAMS AND CUSTARDS.

(OR creams and custards, beat the yolks and the whites of the
[K eggs separately. Use an earthen bowl. When gelatine is used,
soak in a little cold water for awhile, and dissolve in the hot
mixture just after it is removed from the stove. To make a good boiled
custard the rule is, the yolks of three eggs to a pint of milk, and three
tablespoons of sugar, or four eggs, one cup of sugar to every quart of
milk. Always heat the milk in a double cooker, then add the sugar,
and lastly the eggs. This keeps it from curdling. Flavor when cool.
Use eggs that are strictly fresh, as nothing will taste so quickly in a
cream as a packed egg. In baking custards, bake in a very slow
oven until firm in the centre. If the oven is too hot the custard will
turn to whey. The only spices to be used must be cinnamon and nut-
meg. The best charlotte russe is made of well whipped cream as a
filling. A great many people use gelatine. Cream intended for
whipping should be first chilled on the ice, and sweetened after it
is partly whipped. Use an egg beater. Flavor thelast thing. If the
cream does not whip well add the white of an egg and whip with it.
Do not whip it too long or it will turn to butter. Gelatine is put up in
two-ounce packages. When the recipe calls for half a package one
ounce should be used. One pint of cream will make three times
as much whipped cream.

Sherry Cream.

One pint of rich cream, one cup of sherry wine, one cup of lemon
(grated rind and juice), one cup of sugar, whites of two eggs beaten
light. Whip the cream, add eggs and wine. Serve in glasses with
the froth of the cream on top.

Charlotte Russe.

One pint of cream, one teaspoon of vanilla, one-half cup of
sugar. Place the bowl containing the cream in cold water, whip to a
stiff froth. Skim off the froth and strain. Whip again and repeat it.
Line a pudding dish with slices of stale sponge cake, or dry lady fingers.
Cover with the cream, and put pieces of currant or wine jelly on top.
Put in a cold place until ready to serve. lj

High class printing and engraving. The Swinburne Printing Company.

THE WEINHOLD DRUG CO.

*42!S,CUTs AND ALL FLESH WO^

THE GREAT

HORSE

AND

CATTLE
REMEDY.

COLE'S VETERINARY CARBOLISALVE

Is a Perfect Remedy for all abrasions of the skin and
diseases of the Feet of Horses and Cattle.

It heals sores quickly and permanently, and is the only remedy that
invariably renews the hair its original color.

It toughens the feet, keeps the frog soft and healthy and is the
best hoof grower known.

It will 8ure any case of Scratches, Speed Grack or Bracked Heel.

This preparation contains no animal fats, is not affected by ex-
posure to the atmosphere, and will never become rancid. It will not
gum the collar or pads.

Flies will never trouble a sore upon which it is used.

Cole's Veterinary Carbolisalve is used and indorsed by the lead-
ing horsemen and stockmen of this country.

Large Cans, $1.00. Small Cans, 50 cents.

J. W. COLE & CO., Sole Proprietors,

Black JRiver Falls, Wis., U. S. A.

COMMON SENSE COOK BOOK. 55

Charlotte Russe

Take one ounce of gelatine, and dissolve in half a cup of of boil-
ing milk ; whites of four eggs beaten to a stiff froth, a cup and a half
of sugar, and one pint of thick cream whipped to a froth. Mix the
gelatine, sugar and whipped cream, add the whites of the eggs. Line
a mold with slices of spongecake. Put a layer of jelly over the cake.
Cover with the cream and put on the ice until ready to serve. A
cup of wine can be added for extra flavoring. If wine is used, use
double the amount of gelatine.

Whipped Cream.

Place a pint of cream on the ice until it is chilled through.
Whip with an egg-beater until it froths. Skim off the froth on a
sieve, strain and return to the bowl. Whip until the cream is stiff.
If it does not whip well, add the white of an egg. This can be
served sweetened and flavored, with baked apples, fresh fruit or jelly.

Chocolate Bavarian Cream.

One pint of cream, one cupful of milk, half a cup of sugar, half a
box of gelatine, one square of chocolate. Soak the gelatine in half of
the milk. Melt the chocolate in two tablespoons of water and stir un-
til glossy ; add the remainder of the milk, heated to the boiling point.
Add gelatine. Strain and add the sugar. Put in a cool place and beat
until it thickens. Add the pint of cream whipped to a stiff froth,
sweetened and flavored a little.

Orange Cream.

One pint of cream, juice of three oranges and a little of the
grated rind, a cup of sugar, the yolks of three eggs, one ounce of
gelatine. Soak the gelatine in half a cup of cold water. Grate the rind
and squeeze the juice of the oranges in the gelatine. Strain, and add
the sugar. Take half the cream and put it in a double boiler ; add the
yolks to the milk. Stir, and when it begins to thicken, add the gela-
tine. When it begins to cool add the orange juice and sugar. Beat
and add the remainder of the cream. Put in molds and serve with
whipped cream. lk

Log Cabin Maple Syrup.

A Chicago school-teacher favors the readers of a current magazine with his
views on "What a Daily Newspaper Might Be Made." In the vernacular, it ap-
pears he would make a monkey of it.— Chicago Times.

__ 'Caswell's Pectoral Balsam is guaranteed to give satisfaction or money
refunded.

I^F-Don't skip page 32, as it contains something of interest to you.

56 THE WEINHOLD DRUG CO.

■«fc **************** AAA:*r *****jjt***********j

: SPECIAL FOR LADIES.

PIMPLES AND ROUGHNESS CURED.
A Soft Velvety Skin and Clear Complexion.

HEALTH, ♦ TONE, * VIGOR.

ALICE J. SHAW, of Her Majesty's Theatre, Haymarket, London, says:
"I have used Microbe Killer for a considerable time and found it the
finest tonic the world has ever produced. And it has no equal, and I would
not he without it for many times its cost."

A. H. CHAMBERLAIN, (Dentist to the Court of Italy), 53 Harley St.,

Cavendish Square, W. London, says:

"I have thoroughly tested the Radam Microbe Killer as a tonic and
cleanser, and found it the best I have ever seen; also a splendid thing for
the teeth."

Dr. LESLIE E. KEELEY, says:

" The ferment of the microbe in the body underlies all diseases. A cure
will be found in the discovery of some single remedy which will destroy the
microbes."

RADAMS MICROBE KILLER IS THE GORE.

SICK III. tit. IA '.'MIX, BJICKJMCMIE,

All those irregularities known as female
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A Pleasant, Refreshing- and Healthful Drink.

OFFICES-

325 Hennepin Ave., 18 East 4th Street,

MINNEAPOLIS. ST. PAUL.

49* Pamphlet and special circular for Ladies given or sent on application.

COMMON SENSE COOK BOOK. 57

Peach Bavarian Cream.

A can of best peaches, mash -and rub them through a sieve.
Put them in a saucepan and let them cook slowly a few minutes.
Add an ounce of gelatine soaked in a half cup of water. Add a cup of
sugar. Eemove from the fire and beat until it commences to thicken.
Stir in a cup of cream. Serve with whipped cream. Pineapple cream
can be made the same way by using a can of pineapple. Rub as much
of the pineapple as you can through a seive. A pint of cream can be
added in place of a cupful. The pineapple should be chopped fine be-
fore it is put on to cook in the water. Pineapple makes a delicious
cream. Use pears and apricots in the same way.

Tapioca Cream.

Soak two tablespoons of tapioca in one-half teacup of milk. Heat
a quart of milk, add half a teacup of sugar and the well beaten yolks
of three eggs; add tapioca and stir all together; boil a few minutes,
turn into a dish and spread on the well beaten whites of the eggs ;
flavor the cream with vanilla. It is a good plan to cook the tapioca
in the water it is soaked in until clear before adding it to the milk.
This is nice poured over stale slices of sponge cake, and served with
pieces of jelly laid around on the frosting.

Blanc Mange.

Take three heaping tablespoons of corn starch and dissolve in
a little milk; beat three eggs, add three tablespoons of sugar, heat one
quart of milk to the boiling point, stir in the starch and lastly the eggs
and sugar; flavor to suit the taste, pour in a mold and serve with
sweetened cream flavored with vanilla ; place teaspoonful of jelly on
each plate.

Apple Snow.

Cook six tart apples in as little water as possible, cool and strain ;
whip the whites of three eggs well, add to the apple and a half cup
of sugar, flavor with lemon or vanilla or the grated rind and juice of a
lemon, beat well and serve with whipped cream, or pour on a custard
and serve cold.

Fruit Blanc Mange.

Take either raspberries or strawberries and stew and strain the
juice ; sweeten to taste and to every pint of juice add two tablespoons
of cornstarch ; when cooked so that it is thick pour in molds and
serve with either cream and sugar or whipped cream. 11

J3^"If you are going to be married read page 32.

58*

THE WEINHOLD DRUG CO.

fin Old Family Recipe.

FIFTY YEARS STANDING.
ECZEMA, SALT RHEUM, ERYSIPELAS, PIM-
PLES, AND ALL SCROFULOUS
ERUPTIONS.
Cured. Toy

SKIN SUCCESS

TRADE MARK REGISTERED)

THIS Ointment is an old family remedy that has been
selling quietly for over 50 years. During this
period it has been thoroughly tested in thousands of
cases of SKIN diseases, so that now IT is positively
GUARANTEED to cure.

Every Doctor or Druggist in the country is politely
CHALLENGED to produce a case that "SKIN-SUCCESS"
OINTMENT cannot cure.

Trial size box, 25 cts. Large box, 75 cts. At all drug-gists, or sent
by mail upon receipt of price.

Skin-Success^ Soap for

THIS SOAP contains
pure Ext. Witch Hazel.
Cures Dandruff and re-
lieves all Irritation and
Chafing. Grand for Sham-
pooing and general toilet use
25 cents a cake.

THE MORGAN DRUG CO.

1512 and 1514 Atlantic Ave,, Brooklyn, N. Y.

COMMON SENSE COOK BOOK. 59

Orange Souffle.

A pint of milk, three eggs, one-fourth of a cup of sugar ; grate in a
little of the orange peel for a flavor, beat the yolks of the eggs with
the sugar, pour the boiling milk over this and cook in a double boiler
until it thickens ; peel four sweet oranges, take out the seeds and slice,
put in a pudding dish and sprinkle sugar over them and let them
stand while the custard is cooling. Pour on the cold custard and add
the whites beaten to a stiff froth and sweetened ; brown in a very hot
oven or under the blaze in the oven of a gas range.

Candied Fruit Cream.

Soak one-half a box of gelatine in one-half a cup of cold water.
Chill and whip one pint of cream, after taking off the froth and strain-
ing, as given in the directions for whipped cream ; boil what is left in
the bowl with milk enough to make a pint in all, add half a cup of
sugar and when boiling the gelatine strain into the well beaten whites
of three eggs ; flavor with vanilla and a large tablespoon of wine ; when
this thickens add the whipped cream, stir in one cup of mixed French
fruit. Pour in a mold and garnish with jelly. Nuts like almonds and
pisthachio can be added.

Cheese Souffle.

Melt a tablespoon of butter, stir in two tablespoons of flour and a
little milk. Season with salt, pepper and a grain of cayenne. Take
from the fire and stir in the yolks of three eggs and a cup of grated
cheese. Beat thoroughly, then add the beaten whites of the eggs.
Bake in cups in a hot oven. Serve as soon as they are done in the cups.

Apple Charlotte.

Soak one-third of a box of gelatine in one-third of a cup of cold water.
Pour half a cup of boiling water on it and stir until dissolved. Cook
apples enough to make a pint when rubbed through the sieve. Pour on
the gelatine and add one cup of sugar and the juice of a lemon. Beat
until it thickens, then add the whites of three eggs beaten stiff. Beat
well and pour into a mold lined with lady fingers or sponge cake. Serve
either with whipped cream or make a soft custard of the yolks of the
eggs. lm

.Anything from a calling card to a large show card embossed in colors, or

from a circular to a history of the world, can be produced by the Swinburne Printing
Company, 9-11-13 Washington avenue north.

An authority on the just proportions of the human form, divine or otherwise,
says, "The ears should be so placed as not to be higher than rhe eyebrows or lower
than the tip of the nose." People who are dressing for a party Bhould not forget
this.— Drake's Magazine.

.Caswell's Blood Cleaner will purify the blood.

THE WEINHOLD DRUG CO.

^^ yV SUCCESSORS TO * £/

RTAMW1TZ & SCHULPR -*

STAMWITZ & SCHULER,

The BEST FLOUR

Made for Family
Use.

FOR

CLEARNESS

COLOR
RICHNESS

TASTE,

AND

ABUNDANCE

QUALITY,

THERE IS NONE LIKE

PHCENIX BEST

"OR

WHITE LILY.

These Flours Received the Gold Medal at World's Fair.
All Grocers keep them.

COMMON SENSE COOK BOOK. 61

A Nice Dessert.

Put in a deep bowl pieces of stale cake. Cut in squares or strips.
Cut up a small piece of preserved citron and put in with the cake.
Pour a little cream over this and let the cake soak awhile. Fill the
bowl with a boiled custard and on top either place whipped cream or
the whites of eggs. Cover with bits of fruit or jelly and serve cold.

Cup Custards.

One pint of milk, two well beaten eggs, one small cup of sugar.
Stir together and pour into cups. Set the cups in boiling water in the
oven. Bake twenty minutes. Serve in the cups with a slice of jelly on
top or a little dessicated cocoanut sprinkled over the top of the cream in
each cup. in

HAVE YOU ASTHMA OR BRONCHITIS ?

"I want a realistic work," she said

With such a tender look.
The wealthy banker, with a bow,

Gave her his pocket-book.

—Detroit Free Press.

f^JF-C a swell's Pectoral Balsam cures all coughs, colds and affections of the
throat, chest and luDgs.

"What is the lesson taught us in the parable of the seven wise virgins?" asked a
Sunday-schoolteacher of his pupils. "1 hat we should always be on the lookout
for a bridegroom," said the smallest girl in the class.— Texas Sittings.

Every business man can profit if he will carefully follow the recipe on
page 32.

What Blocked the Railroad.

"Business was blocked on the Sixth Avenue Elevated for nearly an hour
this morning."

"What was the matter— a fire?"

"No; but five girls stood before the ticket-window at Fourteenth street while
they settled which of them should pay the fare."— Truth.

J^p-YouR attention is respectfully called to page 32.

Prendergast has not yet announced a lecture course, but if this foolery of in-
sanity talk geis into the heads of jurors we may yet be treated to a sight of this
choice specien informming the gaping public (for consideration)''Why I Killed
Carter Harrison." — Elmira Advertiser.

__ *We guarantee our work. If it is not entirely satisfactory send it back;
don't use it up and then ask for a rebate, as you won't get it. We don't care to
deal with cranks. The Swinburne Printing Company.

Dix— If my wife asks you my brand of cigars between now and Christmas,
tell her these, and say—
Dealer — Yes.
Dix— Don't charge her over $1 a box; I'll pay the balance.— Truth.

J^^^Wedding Invitations, Announcements, At Home, etc. High class work
produced by The Swinburne Printing Company, 9-11-13 Washington avenue north.

62 THE WEINHOLD DRUG CO.

Towle's "Lo

Absolutely Pure

and • •
Full Measure.

Cabin"
Maple
Syrup.

^CAA offered for any adulteration found in this brand of
90UU Maple Syrup.

THE TOWLE SYRUP CO.,

FAIRFAX, VT. ST. PAUL, MINN.

TOWLE'S

Self-Raising Griddle caKe Flour

. . . AND . . .

Towle's Self-Raising Buckwheat Flour

are made from strictly pure material, and guaranteed to give satis-
faction, or MONEY REFUNDED. Either of the above brands are
more wholesome, and more economical to the consumer, than buying
the flour in bulk, and making in the old-fashioned way of raising ovre
night. Bdth of the above are prepared and ready for use at a mo-
ment's notice, and require no YEAST, BAKING POWDER OR
SALT. Ask your grocer for the above brands and take no others.

COMMON SENSE COOK BOOK. 63

DOUGHNUTS AND CRULLERS.

tN MAKING doughnuts never mix hard. Using eggs prevents them
from soaking the fat. Roll about half an inch thick, cut with
cookie cutter and cut out the center with some round article about
one-fourth as large. An iron kettle is the best for frying. Use best
leaf lard, or half lard and the drippings from beef suet. Cottosuet is
an excellent substitute for either. When the fat is first used clarify
with slices of raw potato. Let them fry for a few minutes and then
skim them out. By cooling and straining the fat can be used a second
time. Have the fat boiling hot. If hot enough it will cease to bubble.
Try by dropping in a small piece of your dough ; if it rises in a few sec-
onds and browns on the under side quickly it is just right. Put in the
doughnuts or crullers and turn as they rise to the top of the fat. Fry
a light brown ; try with a steel fork. If the fork comes out clean, drain
over the kettle and place in a large pan a short distance apart. Sprinkle
powdered sugar over them and keep in a stone jar ; this keeps them
moist.

Good Doughnuts.

One cup of sugar, three tablespoons of butter, melted, or take equal
parts of butter and lard, cup and a half of buttermilk, or sour milk,
level teaspoon of soda, pinch of salt, one-half a teaspoon of ginger and
cinnamon, one egg. Let them stand for couple of hours and rise.

Raised Doughnuts.

One half cup sugar, one-half cup of butter and lard mixed (make
this a small half cup), one egg, one cup of sweet milk, one-half cup of
yeast, or one-half a cake of compressed yeast, one-fourth teaspoon of
soda, one-fourth teaspoon each of salt, ginger and cinnamon. Mix over
night and keep warm. Cut out in the morning and let them rise on the
board for an hour.

Doughnuts.

One egg, cup of sweet milk, one cup of sugar, tablespoon of melted
butter, pint and a half of flour, two teaspoons of baking powder, a little
cinnamon and nutmeg. Mix soft and fry at once. lo

The place to get high class printing is at 9-11-13 Washington avenue north.

64 COMMON SENSE COOK BOOK.

Crullers.

One tablespoon of melted butter, two heaping tablespoons of sugar,
one egg, one-half salt spoon of salt, one-half salt spoon of cinnamon or
mace. Roll quarter* of an inch thick, cut in squares. Make three or
four incisions in each square ; lift by taking alternate pieces between
the finger and thumb ; fold together slightly in the middle and drop
into hot fat, and fry like doughnuts.

Crullers.

Three tablespoons of melted butter, half a cup of sugar, three
eggs, two tablespoons of sweet milk, half a teaspoon of soda, teaspoon-
ful of cream of tartar, a little ginger or nutmeg.

Wonders.

One egg, pinch of salt, flour to make a very stiff batter. Roll thin
as a wafer and cut with a large cutter. Serve with cream or maple
syrup.

Fried Corn-meal Cakes.

One pint of milk, poured boiling hot upon one cup of corn-meal ;
add one heaping tablespoon of sugar, a little salt. Let it stand all night,
then add two eggs and half a cup of flour. Fry in hot lard.

Fried Rye Muffins.

One pint of sour milk, one-half cup of molasses, pinch of salt, salt
spoon of cinnamon, one teaspoon of soda, two eggs. Rye flour to make
a stiff drop batter. Fry in hot lard.

Fried Flour Muffins.

One egg, one-half cup of sugar, three-fourths cup of milk, one tea-
spoonful of baking powder, salt spoon of salt, flour enough to make a
stiff batter. Fry like doughnuts. lp

To a Lady I Know.

Oh, hearken, I pray, to this little rhyme,

And judge of its pro and its con :
You may stop the clock, but the wheel of time

Rolls surely, cruelly on!— Judge.

The lady of the house is requested to read the recipe on page 32.

He— Humph! I am going to marry money.

She— Then I should think you would have to get up a more intimate acquaint-
ance with it than you have at present.— Truth.

^^"Advertisers are requested to read the recipe on page 32.

"This child," said the clergyman, who was about to Christen Brown's baby,
"may some dav make a noise in the world."

And the next minute when Master Brown felt the cold water, the good man's
prophesy.was verefied more speedily than he had expected.— Truth.

COMMON SENSE COOK BOOK. 65

EGGS.

ET me say at the start, that the most to be said about eggs is,
that the fresher they are the better they are and the more
wholesome. Never buy eggs the freshness of which you have
any doubt. If eggs appear heavy and dark, or if they gurgle when
shaken, they are bad. When eggs are put in a vessel to cook, if they
lie on their sides they are apt to be good ; but if they stand on end
and float on top of the water, reject them at once. This is explained by
the fact that the shells being very porous, on exposure to the air the
water inside evaporates, eggs grow lighter, and air rushing into them
to take the place of the water, decomposition takes place. Eggs are the
most nutritious of food. Do not economize in the use of them. Hard
boiled and fried eggs are the hardest to digest. Eggs with dark shells
are the richer, as the yolks which contain the nutriment are larger.
Eggs to be soft require three minutes ; hard, five minutes. In poach-
ing' an egg add a little vinegar. This keeps the white of the egg
from spreading. Eggs are prepared in an unlimited variety of styles.
They make good dishes for breakfast and lunch and are indispensi-
ble in cakes, puddings and desserts. Do not have the water quite
boiling when the egg is first put in, as it is not so apt to crack as when
the water is boiling. In poaching or frying an egg, first break them
carefully into a saucer and slip them gently into the water or hot fat.
In making omelets beat the yolks and whites separately.

Boiled Eggs.

Put the eggs in a pan, cover with hot water and let them stand
about ten minutes where the water will keep hot, but not boil. Serve
at once, as they soon harden in the shell, or put them on in cold water
and when the water boils the eggs will be done. If the eggs are to be
very soft, let them stand in the hot water only five minutes.

Hard Boiled Eggs.

Cook the eggs twenty minutes in water below the boiling point. If
the yolk is cooked ten minutes it will be tough ; if cooked twenty, mealy
and easily reduced to a powder. iq

THE WEINHOLD DRUG CO.

A Skin of Beauty is a Joy Forever.

DR. T. FELIX GOURAUD'S
ORIENTAL CREAM

MAGICAL BEAUTIFIER

Purifies as well as
Beautifies the Skin.

No other Cosmetic

will do it.

Removes Tan, Pimples, Freckles, Moth-Patches,
Rash and Skin diseases, and every blemish on beau-
ty, and defies detection. On its virtues it has stood
the test of forty-three years; no other has; and is so
harmless we taste it to be sure it is properly made.
Accept no counterfeit of similar name. The distin-
guished Dr. L. A. Sayre, said to a lady of the hautton
(a patient): uAs youladies will use them, I recommend
1 Gouraud 's Cream as the least harmful of all the
Skin preparations." One bottle will last six months,
using it every day. Also Poudre Subtile removes su-
perfluous hair without injury to the skin.

FERD T. HOPKINS, Prop'r, 37 Great Jones St.,
N. Y.

For sale by all Druggists and Fancy Goods Deal-
ers throughout the U. §., Canadas and Europe.

Also found in N. Y. Citv at R. H. Macy's, Steam's, Ehrich's, Ridley's, and other
Fancy Goods Dealers. J0flF" Beware of Base Imitations. $1,000 Reward for
arrest and proof of any one selling the same.

COMMON SENSE COOK BOOK. 67

Dropped Eggs.

Break the eggs one by one in a saucer and slip into boiling water
for a few minutes, about three. Pour off the water and take out care-
fully, season with salt and pepper and little bits of butter. Serve on
slices of toast or on pieces of broiled ham. Instead of pouring off the
water, if you have any more to cook take each up with a skimmer.

Poached Eggs.

Break the eggs in hot salted water for two minutes, pour off the
water and beat the eggs. Season with salt, pepper and a little butter.
Serve on toast at once.

Baked Eggs.

Put six eggs in a dish in the bottom of which has been placed
bits of butter, pepper and salt, and pour over them three tablespoons
of cream. Set in a hot oven and bake fifteen minutes. Serve at once.

Ham Omelet.

Take bits of either boiled or fried ham, chop fine. Put in a fry-
ing pan with a large piece of butter. Pour over the ham four well
beaten eggs. Season with salt and pepper and stir all together.
Cook until brown, and turn over carefully and brown on the other
side.

Scalloped Eggs.

Boil six eggs twenty minutes. Moisten a cup of cracker crumbs
in a little butter or cream; chop fine bits of ham, chicken or fish;
about one cup in all. Remove the yolks and chop the whites. Put a
layer of the crumbs in the bottom of a dish, then the chopped whites,
minced meat, yolks rubbed to a powder, and so on until the dish is
full ; finish with a layer of crumbs. Pour over it a pint of white
sauce or stock and milk enough to moisten well. Bake until brown.

Scalloped Eggs.

Cover a buttered dish with fine bread or cracker crumbs. Put
each egg carefully in the dish ; about six. Season with salt and pep-
per, and butter and cover with a layer of bread crumbs. Bake until
the crumbs are brown in a hot oven. Instead of using a large dish use
cups, and prepare the eggs in the same way by dropping one egg in
each cup. lr

•Use Chap-O-Lene for all roughness of the skin.
fflM JZy^THE lady of the house is requested to read the recipe on page 32.

■Ladies will find Chap-O-Lene an indispensable article for the toilet.

THE WEINHOLD DRUG CO.

DRWJUl/ito

FOR CLEANING THE TEETH.

Contains the best known compositions for neutralizing the acids of
the mouth, preventing deposits on the teeth, which causes them to
decay and become loosened.

The loss of the teeth is soon followed by ill health, so it behooves
everyone to properly cleanse the teeth, and use only KING BEE
HONEY CREAM to do it.

IT WHITENS THE TEETH,

IT GIVES HEALTH TO THE GUMS,

IT PERFUMES THE BREATH.

It is put up in the most convenient form possible, collapsible metal
tubes, is very handy and economical for travelers.

PRICE, 25 CENTS PER TUBE.

FOR SALE BY ALL DRUGGISTS THROUGHOUT THE CIVILIZED WORLD.

KING BEE

TOOTHACHE

GUM.

A RELIABLE

REMEDY
GUARANTEED

TO
GIVE RELIEF.

FORMULA FROM THE POPULAR DENTAL SURGEON, DR. W. J. HURD,

St. Paul, formerly of Minneapolis.
= We do not hesitate to recommend this article; retails for | O CtS. per bottle.
For Sale by all Druggists.

COMMON SENSE COOK BOOK. 69

Omelet.

Beat the yolks and whites of four eggs separately, add a teaspoon of
flour, a little salt and pepper, and a cup of rich milk. Put a large
piece of butter in a frying pan, pour in your mixture. It will at once-
begin to bubble. Slip a knife under it and raise once in a while to
keep from burning. As soon as the eggs begin to set and hold to-
gether, fold over and shake the pan. Slide the omelet on a hot platter
and serve at once. It will take from three to five minutes. A table-
spoon of chopped parsley or a little grated onion can be added.

Bread Omelet.

Beat the yolks and whites of four eggs separately. Take two
slices of bread moistened with sweet milk and rub it through a sieve,
add the yolks and beat well; salt and pepper to taste. A little
chopped parsley, ham and onion juice improves it. Bake as directed
in the preceding recipe. Serve garnished with sprigs of parsley.

Corn Omelet.

Grate six ears of sweet corn, add three eggs, a little flour and a
small cup of part cream and milk. Bake in an oven half an hour.
Season well with salt, pepper and pieces of butter.

Scrambled Eggs.

Beat six eggs light. Put a large piece of butter in a pan and
when hot stir in the eggs, stirring all the time, Cook about three
minutes. Season with salt and pepper. Serve with toast garnished
with slices of lemon ; a little milk can be added to the beaten eggs.

Stuffed Eggs.

Boil six eggs hard. Remove the shells and cut the whites length-
wise. Remove the yolks, mash them, add a teaspoon of butter, a
little onion juice and a little potted or devilled ham, and tongue or
minced chicken ; veal or lamb may be used. Season with pepper,
salt and chopped parsley. Fill the whites with the mixture ; press the
halves together. Fry brown in hot fat or sprinkle' crumbs over them
and bake a delicate brown.

Devilled Eggs.

Cook six eggs twenty minutes. Remove the yolks and mash them
with the back of a spoon to a smooth paste. Add a spoonful of but-
ter, salt and a little cayenne pepper, a spoonful of vinegar and a
quarter of a teaspoonful of mustard. Mix all together and press back
into the whites. Set on a platter and garnish with slices of lemon and
parsley. is

70 THE WEINHOLD DRUG CO.

THE GREAT REMEDY Ofm CENTURY.

SPENCERIAN

W BLOOD PURIFIER

Kidney and Liver Cure.

PUR?nEfl A PURE VEGETABLE MEDICINEi

.ilDNEY&LIVER Has been before the public for the past
CURE twenty years. Fifteen thousand bottles have

been sold, giving satisfaction in every case.

Why pay out your money for trash medicines made in
the East, said to have cured some one in Florida, got up to
make money, when you can buy Spencerian Blood Purifier,
Kidney and Liver Cure, made in this city, warranted to cure
all diseases named on the label and bills, and recommended
by the people of this city who have used it?

LIVER AND KIDNEY COMPLAINTS, R^^c^h,

Salt Rheum, Boils, Pimples, Sore Eyes, Costiveness, Diarrhoea,
Dyspepsia, Sick Headache, Coughs, Malaria, Diabetis, Dropsy,
Female Weakness, Impotency, Seminal Weakness, Frequen,
Urination, Private Diseases, Piles, Grippe, Winter Cholerat
etc. Price, $1.00 per Bottle ; Six for $5.00.

The above named Diseases are warranted cured by the use of from two to twenty
bottles of medicine. Try it and if not satisfied the money will be returned.

Sold by the Weinhold Drug Co., Price reduced to 2 bottles for $1.00-

Spencerian Lightning Pain Relief, ^ piphthe^. o^pv8^ Twt,

Sick Headache, Asthma, Catarrh, Chills, Cholera, Cricks, Cramps,
Sprains, Rheumatism, Neuralgia, and all kinds of pain. Price, 25 cts.

The Weinhold Driig Co.,

Office: 239 First Ave. So. MINNEAPOLIS, HINN.

COMMON SENSE COOK BOOK. 71

FROSTING.

fARE off all the loose edges and if the cake is browned too much
pare off some of the crust. Dust with a little flour. Always
beat eggs to a stiff froth. Separate the whites from the yolks
and place in the ice chest so they will cool and beat readily. Add
your pulverized sugar gradually, and flavoring the last thing. In boiled
frosting boil the sugar until it ropes or hairs from the spoon and turn
hot upon the beaten eggs ; beat until cold.

Boiled Frosting.

White of one egg, three-quarters of a cup of sugar, three table-
spoons of hot water. Boil water and sugar and pour hot on the well
beaten egg.

Chocolate Icing.

Make a boiled frosting of the whites of two eggs and two small
cups of powdered sugar. Boil the sugar with four tablespoons of water.
When all dissolved add one-quarter of a pound of scraped or grated
chocolate Pour_on the eggs and beat until cold. This will be enough
for the filling, of a three-layer cake and for the top.

Yellow Frosting.

Yolk of an egg, powdered sugar to make a stiff icing. Flavor
with vanilla or wine.

Hickory Nut Frosting.

Make a boiled frosting as given above and stir in one cup of
chopped hickory nut meats and beat to a cream. Spread on the cake
and smooth down with a knife dipped in cold water.

Frosting.

To the white of one egg beaten to a stiff froth add one cup of pow-
dered sugar and a little lemon juice. Beat well, adding the sugar
gradually. it

•Advertisers are requested to read the recipe on page 32,

"I've more grit than you have," said the cake of chalK to the pound of sugar.
"That's all right," replied the sugar, "but you haven't as much sand."— Truth.

72 COMMON SENSE COOK BOOK.

Boiled Almond Frosting.

Whites of three eggs beaten to a stiff froth, one cup of granu-
lated sugar dissolved in four tablespoons of hot water. Boil until it
ropes from the spoon and pour over the eggs and beat until cold. Stir
in one-half a pound of almonds pounded to a paste, and one-half tea-
spoon of vanilla. This will frost three cakes. lu

This world is but a paradox.

And plainly does this show
In the fact that the surest "coming man"

Is the man with lots of go.

—Albany Times.

HAVE YOU ASTHMA OR BRONCHITIS ?

Dr. K. Schiffmann. St. Paul, Minn., will mail a trial package of
"Schiffmann's Asthma Cure" free to any sufferer. He advertises by-
giving it away. Never fails to give instant relief in worst cases and
cures where others fail. Name this Cook Book and send address for a
free trial package. Weinhold Drug Co. always keep a supply in stock.

J^^Your attention is respectfully called to page 32.

1M^ Anything from a calling card to a large show card embossed in colors, or
from a, circular to a history of the world, can be produced by the Swinburne Printing
Company, 9-11-13 Washington avenue north.

Young Mr. Dollev— Miss Amy, what is the best way of killing time in the winter?
Amy— Sleigh it.— Truth.

fpfl^Caswell's Pectoral Balsam cures all coughs, colds and affections of the
throat, chest and luDgs.

Log Cabin Maple Syrup.

"The man or woman who hasn't written a poem on the subject of Christmas
either has no poetic talent oris a person of extraordinary self-control."

Caswell's Blood Cleaner will purify the blood.

__ "The Swinburne Printing Company would like to see you when you have
any use for printer's ink.

As Far as the Surprise Went.

"And you really were surprised, Henry, dear?" said the young wife, gazing
fondlv into his eyes.

"Yes, indeed, dear," he replied with emphasis, as he gazed upon the pattern
of the smoking-] acitet; "I might even say startled."— Judge.

I^T-Don't skip page 32, as it contains something of interest to you.

£3flp-CasweH's Pectoral Balsam is guaranteed to give satisfaction or money
refunded. • t

"According to the familiar pictures of Santa Claus hefts a most influential
person, he has so much at the back of him."

_ -The only concern in the city making a specialty of high class printing,
engraving and embossing is The Swinburne Printing Company.

j^^Gentlemen will find Chap-O-Lene very beneficial applied immediately
after shaving.

tf»-How to be happy, see page 32.

COMMON SENSE COOK BOOK. 73

FRITTERS.

IN MAKING fritters, to make them light beat yolks and whites
separately. Do not make too thick a batter; just thick enough
to drop from a spoon easily. Use nice sweet lard or cottosuet,
and have it at boiling heat. Test by dropping in a little of the batter ;
if it rises immediately and soon browns it is just right. In using
fresh lard a good plan is to fry a few slices of potatoes in it before
using. This clarifies it. Never use but a very little sugar in the bat-
ter, as sugar will make them heavy; sprinkle it over them when
ready to serve.

Corn Fritters.

Add two eggs well beaten, to one pint of milk ; mix well and add
one can of fine corn. Add flour enough to make the batter the
proper consistency and fry like griddle cakes. Serve these with
chicken.

Corn Fritters.

Take one quart grated sweet corn, add two cups sweet milk, one
cup of flour, a piece of butter two , eggs well beaten. Season with
salt and pepper and fry like griddle cakes on a well greased griddle.

Oyster Fritters.

One pint of oysters, one pint of flour, a teaspoon of salt, half pint
of water. Drain and chop oysters. Mix flour, oysters and salt to-
gether ; add two well beaten eggs and a tablespoon of salad oil. Fry
in boiling fat until brown. Butter can be used in place of salad oil.

Apple Fritters.

One cup of sweet milk, two cups of flour, heaping teaspoon of bak-
ing powder, two eggs, tablespoon of sugar, a little salt. Throw into
the batter thin pieces of sour apples ; about two. Fry to a light
brown in hot lard and serve with maple syrup. These make a nice
dessert. iv

The cook will find something interesting on page 32.
Chap-O-Lene.will positively cure chapped or rough skin.

THE WEINHOLD DRUG CO.

POO INDIAN

9 x HERBAL
REMEDIES

Kickapoo Indian Sagwa, Blood,
Liver and Stomach Renovator, the
greatest life giving blood cleansing
and health restoring remedy known
cures Dyspepsia, Lives' Complaint,
Malaria, Rheumatism, and all
Stomach and Bowel Trouble. $1.00

^KanWORMKILLERI

For Worms in children; easily and
safely removed in one night. Pin
Wormsj Stomach Worms and
Round Worms. It phy6icsthe child
and voids the worm every time.
Easy to take. 25 Cents.

SALtfE

Cures all kinds of Skin Diseases,
Eruptions, Piles, Bruises, Itch,
Ring Worms, Tetter, Scorbutic
Eruptions, etc. Safe and easy
remedy to use. 25 Cents.

KIcW^COUeHQJRE

Speedy relief and sure cure for

Coughs, Colds. Asthma, Whooping

i Cough, Bronchitis, Hoarseness,

loss of voice and all affections of

Throat, Chest and Lungs. 50 Cts.

KlCKAKgiAMOlL

Quick cure tor all kinds of pain;

Neuralgia, Rheumatism, Tooth"

vj ache, soreness and pain in any

| part of the body, internal or ex-

| ternal quickly removed^ 25 Cents.

These Indian Herbal Remedies

are for sale by all Druggists in the

U. S. at price marked on bottle.

HEALY&BIGELOV

NEW HAVEN, CONN.

COMMON SENSE COOK BOOK. 75

Clam Fritters.

Use instead of oysters a pint of chopped clams, and the same
batter as for oysters. Use more flour, as the liquor in the clams is apt
to thin the batter.

Cream Fritters.

One pint of sweet milk, six eggs, two tablespoons of sugar, one cup
of flour, three heaping tablespoons of butter, salt spoon of salt.
Flavor with a little nutmeg, lemon or orange. Put ingredients
together and cook in a double boiler. Butter a cake pan and pour in
the mixture; cool and cut into small squares. Dip the squares in
beaten egg and crumbs and fry in hot lard, or do not cook mixture but
drop by spoonfuls in boiling fat.

Banana Fritters.

One cup of flour, yolks of two eggs, a pinch of salt, two table-
spoons of melted butter or lard, enough water or milk to make a bat-
ter. Add the whites beaten stiff, and stir in three or four bananas
cut in slices. Drop the batter by spoonfuls in boiling lard. Do not
crowd. If the fat is hot they will take from three to five minutes.
Serve with cream sauce or maple syrup.

Lemon Fritters.

Three eggs, a pint of flour, one-half tea. cup of sugar, a gill of milk,
juice and grated peel of one lemon. Serve with maple syrup or a foam-
ing sauce.

Hasty Fritters.

Put three heaping tablespoons of flour info a bowl, and enough
boiling water on it to make a stiff paste, stirring and beating well to
prevent it from becoming lumpy. Let it cool and stir into it the yolks
of three eggs and whites of two. Beat well together and drop by spoon-
fuls in boiling lard and fry a delicate brown. Serve on a dish with a
spoonful of preserves, marmalade or jelly.

Peach Fritters.

Make a batter of a cup of sweet milk, a pint and a half of flour and
a half cup of yeast. Set in a warm place to rise. When very light add
two well beaten eggs, two tablespoons of sugar, a large piece of butter
and a pinch of salt. Knead with the hands into a loaf. Pinch off pieces
of the dough, and in the centre of each piece put a stoned peach. Koll
up in the dough and put in a buttered pan some distance apart, to rise
again. Fry in hot fat, and serve with any kind of sauce. Use apricots
or canned peaches in the same way. lw

THE WEINHOLD DRUG CO.

0. RANSOM. SON & CO.'S

Trask's Magnetic Ointment,

Far all Inflammations,

Ransnm's Hive Symp and Tnlu,

Fnr Coughs, Croup, Etc,

Miller's Magnetic Halm,

Fcr Colic, Summsr Complaints, Colds, Etc

Andersen's Eermadcrj

[jj A Liniment for Man and BBast,

King of the Bleed,

FL Bin Dd Purifier.

Halberfs Star Remedy;

Fnr all Kidney, Liver and Stomach Troubles..

Retail Trade Supplied by Jobbers who will Quote Prices.

D.RartsonbSoi* & Go., Proprietors,
BUFFALO, N. Y., U. S. A.

COMMON SENSE COOK BOOK. 77

FISH.

|ISH is considered a very reliable article of food. It is not so nutri-
tious and stimulating as meat, but very wholesome. It is espe-
cially adapted to people upon whom there are great demands for
nervous energy. It is so easily digested and contains so little fat and
is richer in phosphorus than meat. Fish, to be eatable, must be per-
fectly fresh. Good fish will have a firm, hard meat. If it looks pale
and limp reject it as unfit to cook. Fish should be cleaned as soon as
caught. Remove the scales with a sharp knife and cut off the head
and tail. Wash in cold salted water thoroughly, and wipe dry, then
place on the ice until ready to cook. Do not soak fresh fish. Always
cook fish very well done. )Ve have the salt water, fresh water and
shell fish. Pieces of cold fish left over make very nice salads and cro-
quettes. Large fish are usually boiled and the small ones fried. Oily
fish, as mackerel, salmon, blue fish, should never be fried.

Baked Fish.

Prepare a fish as given above ; rub the fish inside and out with
salt and pepper. Fill with a dressing made of bread crumbs. Sew it
up and put in a hot pan with beef drippings and a piece of butter.
Sprinkle over it a little flour. Bake an hour. This is especially nice
for white fish. The dressing can be left out. Lay pieces of salt pork
on top of the fish.

Baked Trout.

Clean well and wipe dry. Lay on a rack in a roasting pan. Bake
slowly, basting with butter and water. When done serve with a white
sauce poured around it.

- Boiled Fish.

To make boiled fish palatable, serve always with a rich sauce.
Put the fish in hot water with a teaspoonful of salt. Cook thirty min-
utes. Put the fish in a piece of strong white cotton cloth if you have
no fish kettle. This keeps it in shape. Put a tablespoon of vinegar in
the water in which the fish is boiled. ix

JM^The place to get high class printing is at 9-11-13 Washington avenue north.

78 THE WEINHOLD DRUG CO.

Bold Dust Flour

MADE BY THE

HOLLY FLOURING MILLS,

IS EQUAL TO THE BEST PATENT.

The " HOLLY " has been in Successful Operation
in Minneapolis for Twenty Years.

Highest Award at the World's Fair.

IMPORTANT NOTICE.

If your grocer WILL NOT sell you GOLD DUST, send
down to the mill after it yourself, and we will give you ONE
SACK or TWENTY, at WHOLESALE PRICE.

C. McC. REEVE,

President.

COMMON SENSE COOK BOOK. 79

Baked Fish With Oyster Stuffing.

Remove the head, tail and skin. Rub with salt and lemon
juice. Make a dressing as follows : One pint of oysters, one cup of sea-
soned and buttered cracker or bread crumbs. Drain oysters and roll
in the crumbs. Fill the fish and sprinkle the crumbs over it. Bake
in the oven over a little water in a roasting pan forty minutes. Serve
with tomato either poured around it or in side dishes.

Fried Fish.

All small fish like brook trout, smelts, etc., are best fried. Salt
them well after they are cleaned and dried, and roll in Indian meal or
flour. Fry half a pound of salt pork a crisp brown. Take the pork
from the pan and put in the fish. Fry brown on one side and turn and
fry brown on the other. Flour can be used in place of Indian meal.

Salt Codfish.

The fish should be washed and soaked in several waters. Put on
in cold water, and as soon as it comes to a boil put on the back of the
stove, and keep it hot ; but do not let it boil. Pour off the water and
pour on a cream sauce, or serve the fish with drawn butter.

Fish Balls.

Prepare codfish as above. Take mashed potatoes left from dinner ;
season well with butter, pepper and salt. A beaten egg makes them
lighter. Mix thoroughly with the codfish. Form with the hands
into flat cakes and fry brown in hot lard or dripoings.

Canned Salmon.

This is nice served with a warm cream sauce, or heat a cup of milk,
add a large piece of butter, pepper and salt. Pour over the fish and
let it stand in a hot oven for a few minutes. Serve hot. Salt mack-
erel is nice served this way.

Turbot.

Cook a white fish tender. Remove the bones. Season with pepper
and salt Take one pint of milk and thicken with two tablespoons of
flour. When cool add two eggs, two tablespoons of butter and a little
chopped onion and parsley. Put in a baking dish a layer of crumbs ,
then a layer of fish. Cover the top with crumbs and pour over all the
sauce. Bake half an hour. A grating of cheese makes it nice. Use
haddock in place of white fish. ly

J0^-Wedding Invitations, Announcements, At Home, etc. High class work
produced by The Swinburne Printing Company, 9-11-13 Washington avenue north.

80 THE WEINHOLD DRUG CO.

VALi BhATZ
BREWING I GO.

Milwaukee, Wis.

LkLLLLLi

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imWT

FINE TABLE BEER

OUR BRANDS ARE:

TIYOLI, WIENER, IMPERIAL, PRIVATE STOCK, MDEHCHEHER.

Family Trade Solicited.

Orders Delivered to any part of the City.

COMMON SENSE COOK BOOK. 81

SHELL FISH.

Clam Stew.

Take half a peck of clams, wash the shells. Put in a kettle with
a cup of water. Cook until the shells open. Take out of the shells,
strain the juice and let the clams come to a boil. Add one pint of
milk, a large piece of butter, pepper and salt and a few small crackers
rolled fine. To fry them take them from the shells and dry them, roll
in beaten egg and cracker crumbs and fry in hot lard.

Crabs.

Remove from the shells the same as clams. Dip in beaten egg
and cracker crumbs and fry brown. Serve with tartar sauce.

Lobster.

The lobster should be perfectly fresh. Never cook it too long, for
long cooking makes it tough. Prepare the lobster as given in the mis-
cellaneous recipes. Lobster can be broiled by covering it with soft but-
ter, and dredge it with flour. Place on a broiler and cook a delicate
brown.

Stewed Lobster.

Take the meat of a lobster and cut it into small pieces. Put two
tablespoons of butter, two of flour, two cups of water or stock, pepper
and salt. Add the lobster, cook ten minutes and serve. This mix-
ture, when cold, can be cut up into chops and dipped in beaten egg and
crumbs and fried in boiling fat. Garnish with parsley and slices of
lemon.

Oysters on the Half Shell.

Do not open until ready to serve. Place six oysters on each plate
in half the shell and a piece of lemon placed in the centre of the plate.

Raw Oysters on Ice.

Take a block of ice and make a hole in the top by putting on a very
hot flatiron. Pour off" the water and repeat this until there is quite a
cavity. Season the oysters with salt, pepper and vinegar. Put in a
cool place. Pour the oysters in the cavity and cover with pieces of
lemon. Cover the oysters with parsley or some bright flowers. is

fOfc^Caswell's Beef, Wine and Iron is the Ideal Tonic.

82 COMMON SENSE COOK BOOK.

Scalloped Oysters.

One pint of oysters. Butter a dish. Put in a layer of crumbs, but-
ter, pepper and salt and a layer of oysters and so on until the dish
is full, finishing with a layer of crumbs. Moisten with milk or water.
Bake until brown. Use the liquor also for wetting. A cup of cream is
an addition. Some add lemon juice, wine or Worcestershire sauce-
Oysters are nice escalloped in shells. Prepare the same as above
and serve in shells.

Fried Oysters.

Drain carefully and pick out all the bits of shell, season with salt
and pepper. Roll in beaten egg, then in cracker crumbs and drop
singly into hot fat. Skim out and serve with cold slaw or slices of
lemon. Some use Indian meal in place of cracker crumbs. First roll
in the meal, then in the egg and again in the meal.

Creamed Oysters.

Parboil the oysters until plump. Make a cream sauce and season
with cayenne and celery salt. Pour over the oysters. Serve on slices
of toast.

Panned Oysters.

Take large oysters — about a dozen large ones. Put on the oysters
in their liquor ; add a tablespoon of butter, a little lemon juice, a table-
spoon of fine cracker crumbs. Season with salt and pepper and a little
cayenne. Cook one minute and place on slices of nice buttered toast.

Broiled Oysters.

Take large oysters, drain and dry them. Season with pepper and
salt, and broil on a wire broiler or place on a rack under the blaze in
the oven of a gas range and turn when brown. Dip in butter and then
in powdered crumbs and broil.

Oyster Patties.

Take oysters and put in a pan with their liquor. Add a cup of
milk, a little lemon rind, a large piece of butter, pepper and salt.
Stir into the milk- a teaspoon of flour ; stir and let the mixture sim-
mer for a few minutes. Line patty pans with puff paste. Fill
while hot with the oysters. 2a

gtf^ Every business man can profit if he will carefully follow the recipe on
page 3'2.

"As much money is spent on funerals as ef a man's social standing in de next
wurld depended on de size ob his funeral-bill in dis."

Log Cabin Maple Syrup.

COMMON SENSE COOK BOOK. 83

Pigs in Blankets.

Season oysters with salt and pepper. Cut thin slices of bacon,
wrap an oyster in each slice and fasten with a tooth pick. Put in a
frying pan and cook long enough to cook the bacon. Put on slices of
toast just as they are.

Oyster Pie.

Line a deep pudding dish with a nice rich crust. Dredge the
crust with flour, pour in a pint of oysters, season with salt and pepper
and bits of butter. Sprinkle with flour and cover with a top crust.
Make an opening in the top. 2b

JM^*How to make Us happy, read the recipe on page 32 and follow it.
^J^.Caswell's Pectoral Balsam is a periect cougn care.
What's in a Name ?

"No," said the fair young: maid, as she listened to congratulations tinctured
with malice, envy and all uncharitableness; "Guggenheimer is neither a
beautiful nor a distinguished name. But when it goes with one of the largest
ready-made pants businesses on West Broadway, it's a very reasonably decent
sort of a Christmas present; and I want you to understand that I've got it."

■High class printing and engraving. The Swinburne Printing Company.

HAVE YOU ASTHMA OR BRONCHITIS ?

"The old liberty bell has gone home. Chicago has found it exactly what it was
cracked up to be."

Child's Cough Cure is prepared especially for children.

_. 'We guarantee our work. If it is not entirely satisfactory send it back;
don't use it up and then ask for a rebate, as you won't get it. We don't care to
deal with cranks. The Swinburne Printing Company.

Dudes are now using chrysanthemums in connection with their overcoats, to
keep themselves warm.

^^•High class printing, engraving and embossing at 9-11-13 Washington
avenue north.

^I^If you^are going to be married read page 32.

A Master of Fiction.

Applicant— I understand you have a place for a writer of pure fiction.
Publisher— I have. Are you one?
"I think so."

"What have you d^ne in that line?" .

"Written several books for railroads, descriptive of the attractions of their
summer resort regions, and — "

"That is sufficient! You may go to work at once."

J0^*The housekeeper should not fail to study page 32.

84 THE WETNHOLD DRUG CO.

STANDARD PREPARATIONS.

MRS. WINSLOW'S SOOTHING SYRUP

Has been used for over FIFTY YEARS by MILLIONS of MOTHERS for their
CHILDREN WHILE TEETHING, with PERFECT SUCCESS. It SOOTHS the CHILD,
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edy for DIARRHOEA. Sold by Druggists in every part of the world. Be sure and
ask for "Mrs. Windslow's Soothing Syrup," and take no other kind. Retail
price, 25 cents a bottle.

THE ANGLO-AMERICAN DRUG CO., Proprietors,
217 Fulton Street, NEW YORK, N Y.

BROWN'S BRONCHIAL TROCHES.

An Old and World-Renowned Remedy for the Relief and Cure

of Coughs, Hoarsness, and all Throat Troubles.

Indispensable to Speakers and Singers.

For over forty years they have been recommended by physicians, and widely
used, being known all over the world as one of the few staple cough remedies.
Sold only in boxes. Retail price, 25 cents, 50 cents, $1.00.
JOHN I. BROWN & SONS, Proprietors,

184 Summer Street, BOSTON, MASS. *

BROWN'S VERMIFUGE COMFITS OR WORM LOZENGERS.

This valuable combination, although effectual in destroying worms, can do no
possible injury to the most delicate child. Successfully used by physicians, and
found to be absolutely sure in eradicating Worms. Much sickness, undoubtedly,
with children, attributed to other causes, is occasioned by Worms. Retail
price, 25 cents a box.

THE CURTIS & BROWN M'F'G CO., L'd, Proprietors,
217 Fulton Street, NEW YORK, N. Y.

BROWN'S HOUSEHOLD PANACEA.

Unequalled for relieving pain. Taken internally, it gives prompt and effective relief
in all cases of Cramps, Summer Complaints, Chills, and Pain in the Side, Stomach
or Bowels. Its effectiveness is increased by simultaneous external application on
flannel or by rubbing.

Used externally for healing and removing soreness from Bruises, Cuts and Burns,
and relieving Toothache, Sprains, Stiff Joints and Rheumatic Affections, it produces
excellent results.

Stronger than any similar preparation, and invaluable as a household remedy
for speedily relieving aches and pains. Retail price, 25 cents a bottle.
THE CURTIS & BROWN M'F'G CO., L'd, Proprietors,
21 7 Fulton Street, NEW YORK, N. Y.

BROWN'S CAMPHORATED SAPONACEOUS DENTIFRICE.

A Superior Preparation and a most Agreeable Article for
Cleansing and Preserving the Teeth and Purifying the Breath.

Microscopical examination by Dr. H. I. BowDiTCH.of the matter deposited on the
teeth, have proved that those only who use Soap as a dentifrice were free from the
accumulation of animal and vegetable parasites upon the teeth and gums. The ad-
dition of camphor strengthens and relieves soreness of the gums and teeth, and
maintains them constantly in a healthy state. Retail price, 25 cents ajar.
Prepared by JOHN I. BROWN & SONS,
THE CURTIS & BROWN M'F'G CO., L'd, Proprietors,
217 Fulton Street, NEW YORK, N. Y.
And the Celebrated "DONTINA" Powder for the teeth. 25 cents a jar.

ALL FOR SALE BY

WEINHOLD DRUG CO- MINNEAPOLIS. MINNESOTA.

COMMON SENSE COOK BOOK. 85

MEAT.

EAT is a term given to the muscular flesh, heart, liver, brains,
HH tongue and fat of animals. We have three classes— meat,
poultry and game. Meat should always be cooked in such a
way as to retain the largest proportion of juice. To boil fresh meat to
retain the juice, put into boiling water and boil rapidly for fifteen
minutes, then let it simmer slowly until done. Salt sets the juices
free. When meat is boiled for stock, use cold water to extract all
the juice and nutriment in the meat. Boil meat always slowly and
keep covered closely. Salt meat should be put on in cold water and
the water changed several' times according to the saltness o'f it. In
roasting meats baste frequently, and turn ; to roast them evenly the
new roasting pans with racks do the work with very little care. Have
the oven very hot when the meat is first put in and after twenty
minutes lower and keep a regular fire. The time of roasting depends
on the size of the roast. Allow for rare meats fifteen minutes to the
pound and twenty for roasts well done. Broiling is the most wholesome
way of cooking steaks, chops, ham, etc. Frying in fat renders the
meat not nearly so digestible. We use meat all seasons of the year,
but certain kinds are better at certain seasons. Beef at all times, and
is the staple meat. Pork is good in fall and winter, veal in the spring,
lamb in the summer and poultry and game in the fall and winter.
Good beef has a firm flesh and should be a bright red, the fat dry and
crumble easily. It is much better some time after it is killed; at
least a week old. Mutton and lamb are best kept for some time be-
fore cooking. In veal the fat should be white and the flesh pink or
flesh color. If it is white the blood has been taken out of the calf
before it has been killed, and it is unfit to eat. Veal to be palatable
should be highly seasoned and cooked very well done. Pork is the
hardest meat to digest and should never be eaten by children or people
with weak stomachs. It is very important to cook pork thoroughly
and very well done. The meat of poultry is excellent for invalids, as
it abounds in phosphorus. All game has a strong odor. It should
be kept until tender, but no longer. All poultry and game should be

Rfi THE WEINHOLD DRUG CO.

Dr.Scotfs Electric

goods are world-renowned for the beneficent power of Elec-
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Electric Corsets Zj^^SZ-

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Electric Hair Br^es %*™fi

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Electric Safety Razor, — **£

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Electric Plasters, Insoles, Fie h
Brushes, Tooth Brushes, Curlers, and
Appliances.

A full stock of our goods can be found at Weinhold Drug
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giving full information concerning all our goods, free on ap-
plication. Address

CEO. A. SCOTT,

842 Broadway, - - NEW YORK.

Agents "Wanted. Mention this Book.

COMMON SENSE COOK BOOK. 87

cleaned and drawn as soon as they are killed. In choosing chickens
and turkeys choose those which have short, plump legs and y3llow
feet, and the breasts firm and plump. Feel of the cartilage at the end
of the breast bone ; if it is soft the fowl is young and tender, if hard
and not pliable it is old and tough.

Roast Beef.

Wipe the meat with a clean towel, dredge the sides and top with
flour, pepper and salt. Place on a rack in a roasting pan and put in a
very hot oven ; have the pan hot. Cover closely and allow for rare
beef fifteen minutes to a pound. If the meat is roasted in a com-
mon dripping pan put in a little water and baste occasionally. Un-
cover your pan a few minutes before the meat is done to brown nicely.
Flour and salt together forms a paste which retains the juices of the
meat. Yorkshire pudding is nice baked and served with roast beef.
(Look in the recipes for Yorkshire pudding.)

Broiled Beefsteak.

Lay a thick, tender beefsteak on a gridiron with a little beef suet
over a bed of hot coals or place the rack under the blaze of a gas range.
When done on one side, turn quickly and cook the other. Put on a hot
platter, season with pepper, salt and bits of butter.

Beefsteak and Onions.

Slice the onions thin. Put the steak in a hot pan, cover with
the onions and season with salt and pepper. Cover tightly. When
the meat has been browned on one side remove the onions, turn the
steak, replace them and cook until done.

Beef Loaf.

Three pounds of beef chopped fine, one-half a pound of salt
pork chopped fine ; mix with three well beaten eggs, six crackers rolled
fine, one tablespoon of salt, teaspoon of pepper and sage and thyme
to taste. Put bits of butter and a little water in a pan and bake
an hour and a quarter. Baste occasionally. Slice when served. Veal
can be used in the place of beef.

Beef Tongue.

Wash a fresh tongue ; cook in boiling salted water with a small
pod of red pepper in it ; boil until it can be easily pierced with a fork ;
remove the skin and set in a cool place. Serve sliced cold for lunch,
or serve in a jelly. 2d

"Silence is the safest course for any man to adopt who distrusts himself."

THE WEINHOLD DRUG CO.

Washburn'
Crosby
Co.'s
I "Best"

FLOUR

IS THE

Leading hi Flour of Minnesota,

50,000 BARRELS

Sold Annually to Minneapolis Trade.

YOUR GROCER KEEPS IT.

UUUiUlUiUUUliUMlUUUUUUU

ONCE

USED,

USED.
mrnmrnmnrmnnromnnnnT

COMMON SENSE COOK BOOK.

Pot Roast.

Take a good piece from the rump or round, with some fat in it.
Put in a kettle with as little water as will cover it. Cover closely, and
as the water boils away add more. When the meat is tender the water
will be all boiled away. The fat will brown it. If there is not enough
add some drippings or a piece of butter. Brown over a slow fire.
Make a gravy of the browned drippings.

Beef alaMode.

Take six pounds of good round beef. Trim off rough edges.
Cut half a pound of salt pork into strips half an inch thick. Soak the
beef in one cup of boiling vinegar in which has been thrown one onion
chopped fine, two teaspoons of salt, half a teaspoonful of mustard,
pepper, cloves and allspice. Let the meat stand in this. Pierce the
beef with a sharp knife with holes an inch apart. Place in these
holes the strips of pork. Put a cloth around the meat and pin it
securely. Dredge with flour. Put chopped onion, carrot and half a
turnip in hot fat, and fry until brown. Brown the meat in the fat and
the vegetables. Put in some water and simmer four hours. Garnish
with potato balls and small onions.

Hamberg Steak.

Take a round steak and pound it well. Fry two or three onions
brown, in butter ; spread the onions on the steak and fold it ; season
with salt, pepper and butter, and fry brown. A round steak can be
chopped fine and mixed with the fried onions, and seasoned well.
Mold into flat cakes and fry well done ."

Corned Beef.

Soak in cold water for an hour if very salt. Put in cold water, and
if still salt change the water. Simmer slowly for several hours. This
is nice with a boiled dinner.

Fried Liver.

Soak ten minutes in boiling water to draw out the blood; drain and
remove the thin skin ; cut into pieces ; cut nice slices of bacon, fry crisp,
but not brown ; take out and fry the liver in the bacon fat. This can be
served with the slices of bacon and a brown gravy seasoned with onion
and lemon juice. Season with salt and pepper. 2e

So far as getting Christmas presents is concerned it's like a lottery— you have to
take your chances.

^^•Are you going to lay this book down and not read that recipe on page 32.

Few love to hear the sins they love to act.— Shakespeare.

90 THE WEINHOLD DRUG CO.

c&ssleq

MAGIC

WAFERS

Tze IKZizlstid Tkcj^t Ottirie.

From a Doctor.

Mr. Max Gessler :

Dear Sir — I have used your " Magic Headache Wafers" in my
daily practice and find them to give excellent satisfaction. I have
prescribed them in a great number of cases and have yet to hear from
the first case that your ''Wafers" failed to cure. I do not hesitate to
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DR. J. T. FELLING,

Des Moines, Ia.
From a Chemist.

I have personally made an analysis of Gessler's Magic Headache
Wafers and find them free from quinine, morphine, opium and all nar-
cotic or harmful alkaloids ; they are perfectly safe and I can cheerfully
recommend them for headache and neuralgia.

ANDREW S. MITCHELL,
Analytical Chemist,
Milwaukee, Wis.

$1OO.0° REWARD

To any Chemist that will find a trace of Opium, Morphine, Chloral,
Quinine or anv harmful alkaloid in Gessler's Magic Head-
ache 'Wafers.

Druggists the world over guarantee Gessler's Magic Headache
Wafers to cure or will refund money.

MANUFACTURED BY

MAX GESSLER, PH. C,

MILWAUKEE, WIS.

COMMON SENSE COOK BOOK. 91

Tripe.

Drain, dredge with flour and broil on a gridiron ; season with»salt,
pepper and butter, or dip in a batter made of egg and cracker crumbs,
and fry in hot lard.

Lamb Chops.

Trim and broil over hot fire ; season with salt and pepper, and serve
with green peas . Wrap the end of the bone of each cutlet in fringed
tissue paper and lay them overlapping one another on the platter.

Roast Lamb.

Prepare and roast the same as roast beef. Lamb is better roasted
longer than beef. Serve with mint sauce.

Roast Veal.

Remove the bone and fill the cavity with highly seasoned and
moist dressing; dredge with salt, pepper and flour; put strips of salt
pork or bacon on top, and bake half an hour for each pound. Serve
with horse-radish sauce.

Breaded Veal.

Take slices of veal from the leg ; remove all bone and skin ; season
with salt and pepper ; roll in beaten egg, then in fine cracker or bread
crumbs. Fry out several pieces of salt pork and fry the cutlets brown
in the fat. Garnish with slices of lemon and parsley. Make a gravy
with the fat left in the pan and two tablespoons of flour and a cup of
water.

Sweet-Breads.

Those found in veal are the best. They are two glands lying
along the back and in the breast. Put them in cold water ; remove the
membranes; cook in salted water with a tablespoon of lemon juice;
put in cold water ; roll in fine bread crumbs and beaten egg, and fry
in hot fat. Fry with a slice of bacon fastened to each side. They can
be served with cream sauce. Sweet-breads are also prepared by dip-
ping them in a batter made of one cup of milk, one egg, one cup of
flour, a pinch of salt and a little baking powder ; fry in salt pork fat.

Roast Pork.

The loin or spareribs are the best for roasting. Rub with pepper,
salt and flour and bake thfrty minutes for each pound. Rub with a
little sage and thyme. Bake well done. 2f

The little ones make so much noise on Christmas because they've been taught
that it is a holler-day.

THE WEINHOLD DRUG CO.

Why Drink<X
Impure River Water?

Fountain Spring Water

Delivered Daily

At Reasonable Rates

We aim
to have the

^v BEST GRADES of

&nd Wood.

Patrons of the jj

THEATRES 4

Furnished with J Prompt Delivery.

Fountain Spring Water. J

k.*,

Telephone 1465.

COMMON SENSE COOK BOOK. 93

Ham.

Ham is best broiled over a quick fire on a gridiron. Serve with
dropped or poached eggs . If the ham is very salt freshen it with a
little cold water and bring it to the boiling point.

Boiled Ham.

Pour boiling water over it and let it stand until cold. Put in a
large kettle and boil five hours. Pull off the skin. Put in an oven
awhile. This brings out a great quantity of fat. Serve the nicest part
in slices cold. Save the bits for sandwiches and omelets.

POULTRY AND GAME.

Baked Chicken.

Clean thoroughly. Use for a filling a pint of dry, fine bread crumbs.
Either grate, or pound the stale bread in a bag ; add half a cup of milk,
half a cup of butter and the yolk of an egg. Season with a teaspoon of
salt, half a teaspoonful of powdered sage and summer savory, a tea-
spoon ef chopped parsley and pepper. Fill the chicken and sew up.
Baste in the oven every ten or fifteen minutes with a little water and
butter, or dredge with salt and rub a little butter over the chicken and
dredge with flour. This keeps in the juices.

Fried Chicken.

Cut up a chicken by cutting through the loose skin between the
legs and body ; bend the legs over and cut at the joint. Then cut off
the wings. Make an incision in the skin near the vent and cut the mem-
brane lying between the breastbone and the tail down the backbone
on each side. Now you can easily remove the gizzard, liver, heart and
intestines. Remove the crop carefully. Fry the back, thighs, legs and
wings in hot fat or drippings from salt pork or bacon. After these
have fried awhile put in the breast. Season with chopped onion,
herbs, and salt and pepper. Turn when browned and done on one
side and brown on the other. This is only nice for very young, tender
fowls. When the chicken is older and larger steam, or cook tender,
and then fry as directed. Serve with the heart and liver fried
brown. Garnish with fried oysters or rice croquettes. 2g

There is usually a great big difference between the property-man and the
man of property.— Brooklyn Eagle.

94 THE WEINHOLD DRUG CO.

The keynote of a successful dinner
is good butter. After an experience
of fifteen years in manufacturing the
finest grades of butter for the best classes
of trade everywhere, we feel confident
that we are now master of the art.
Our butter is always uniform in quality
and is made by the latest improved

SEPARATOR PROCESS.

Our motto is Cleanliness. Our prices
are reasonable, and our goods are
guaranteed. In buying butter be sure
to ask for the "Crescent" or "Northfield"
brands of butter and get perfect satisfaction.

SOLD BY 4LL THE LEADING GROCERS
AND BUTTER DEALERS

OF MINNEAPOLIS AND ST. PAUL.

Tfye Qrescent Qreau}ery C°m

MINNEAPOLIS.
Telephone 610.

COMMON SENSE COOK BOOK. 95

Chicken Fricassee.

Out the chicken up as directed. Put in boiling water and add a
little salt and pepper. Cook an hour and a half or less time accord-
ing to the age of the chicken. Remove the bones. Dredge the meat
with flour, salt and pepper and brown in hot butter or fry out a few
slices of salt pork and use the fat to brown the chicken. Strain the
liquor, add the fat left in the pan, one cup of cream or milk, a large
tablespoon of butter and two of flour and the last thing a well beaten
egg. Put a sliced onion in the water in which the chicken was boiled.

Chicken Stew.

Prepare the chicken as above, and instead of frying, add a table-
spoon of butter, a tablespoon of flour and season with pepper and salt.
Dumplings can be added if desired. Serve with the gravy poured
around the chicken and surround with the dumplings. A few toma-
toes cut up and a sliced onion with parsley, cayenne and black pepper
makes a palatable stew.

Chicken Pie.

Prepare the chicken as for a stew and season the same. Put in a
deep dish with a bottom and top crust and bake. Make a rich baking
powder or sour milk crust and cut incisions in the top to let out the
steam. A few sliced potatoes, a sliced onion, a little chopped parsley
and celery improves the pie greatly. Some use only the top crust and
it is a better plan to do so.

Roast Turkey.

Prepare the turkey by singeing the hairs. Remove the pin feathers
with a knife. Cut the head off, remove the wind pipe and crop. Re-
move the internal organs and wash inside and out thoroughly. Fill
with a dressing and sew up. Put the turkey on the rack in the pan,
rub well with soft butter and dredge with flour, pepper aud salt. Baste
often and when half the time is up, turn. Allow three hours for an eight-
pound turkey. Serve with cranberry sauce. Use oystee dressing in
place of the dressing given. Dressing: Take one pint of fine bread
crumbs. Season highly with powdered herbs, pepper and salt. Moisten
with half a cup of butter and milk to make it quite moist. Add one
well beaten egg. (See "Miscellaneous" for oyster dressing.) ah

Customer (in cheap restaurant)— "Let me have some ham and cabbage."
Waiter (shouting to cook)— "One actor with a chrysanthemum."

.You are invited to call or write for samples of work when in need of any-
thing in the line of high class printing, from a calling card to a three-sheet poster.—
The Swinburne Printing Company, 9-11-13 Washington Avenue North.

96 COMMON SENSE COOK BOOK.

Chicken Curry.

Cut up the chicken and remove the bones. Season with salt and
pepper, and brown in hot butter. Fry a large onion cut in slices in
the butter left, add a tablespoon of flour, teaspoon of sugar and a tea-
spoonful of curry powder. Brown in the butter ; add one cup of water
or stock, a cup of strained tomatoes, and salt and pepper to taste.
Pour this on the chicken and cook an hour longer. Serve with a bor-
der of boiled rice. Use veal and lamb in the same way.

Scalloped Turkey.

Take bits of turkey left from dinner, butter a pan, sprinkle in a
layer of crumbs, then a layer of chopped cold turkey. Season with
salt and pepper ; add another layer of crumbs and so on until the pan
is full. Moisten well with milk. Add bits of dressing and gravy left
over. This is better than all milk. Bake brown. Cold turkey minced
makes very nice croquettes and omelets.

Roast Ducks.

Pick, singe and dress the same as a turkey. Tie the wings and
legs securely and stuff with a pint of bread crumbs, three ounces of
butter, (bits of salt pork are nice) two chopped onions, teaspoon of
mixed powdered herbs, and salt and pepper to taste. Do not stuff
very full and stitch the opening firmly together to keep the fat out.
Place in a roasting pan and baste occasionally with salt and water.
Turn often and bake for a full hour ; if very young thirty minutes.
Some always parboil a duck or goose before roasting. It is a good
plan, for it disposes of some of the surplus fat. A dressing of equal
parts of mashed potatoes and onions, seasoned well, can be used if pre-
ferred.

Rabbits.

Skin and prepare as in fricasseed chicken or chicken stew. Serve
with a white sauce the same as with chicken. To make a pie of them
follow the directions for chicken pie. 2i

HAVE YOU ASTHMA OR BRONCHITIS ?

Dr. R. Schiffmann, St. Paul, Minn., will mail a trial package of
"Schiffmann's Asthma Cure" free to any sufferer. He advertises by
giving it away. Never fails to give instatnt relief in worst cases and
cures where others fail. Name this Cook Book and send address for a
free trial package. Weinhold Drug Co. always keep a supply in stock.

No ashes are lighter than those of incense, and few things hum out sooner.

—Lander.

COMMON SENSE COOK BOOK. 97

Quail on Toast.

Pick them and singe them with paper ; cut off heads and legs.
Soak in salt and water with a little soda added. Dry well, lard them
with bacon. That is, cut salt pork in narrow, thin strips and run
the strips with a larding needle under the skin of the bird ; leave the
ends exposed. Rub salt on them and place on a broiler and cook half
an hour. Serve on slices of buttered toast. All game should be rare.

Venison.

Venison may be cooked the same as mutton or beef. It should be
cooked rare and served with cranberry or currant jelly. Venison steaks
should be broiled the same as beefsteaks. 2j

_ .You are invited to call or write for samples of work when in need of any-
thing in the line of hierh class printing-, from a calling card to a three-sheet poster. —
The Swinbnrne Printing Company, 9-11-13 Washington Avenue North.

HAVE YOU ASTHMA OR BRONCHITIS ?

^HF*We guarantee our work. If it is not entirely satisfactory send it back;
don't use it up and then ask for a rebate, as you won't get it. We don't care to
deal with cranks. The Swinburne Printing Company.

Child's Cough Cure is prepared especially for children.

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Ul^-Gentlemen will find Chap-O-Lene very beneficial applied immediatelv
after shaving.

COMMON SENSE COOK BOOK.

GRAVIES.

Gravy for Roast Turkey.

Put the giblets, liver, gizzard and heart on to boil ; boil until
very tender. Chop fine. Pour off the fat from the roasting pan and
pour the settlings into a sauce pan. Take a few tablespoons of the fat
and put in two tablespoons of flour ; add to the liquor and put in the
chopped meat ; season with pepper and salt and strain. Brown the
flour before adding it to the fat.

Gravy for Roast Beef.

When the meat is done remove from the pan and put on the plat-
ter and put in the oven. Let the liquid in the pan settle, pour off
the fat. Pour in a pint of water or stock. Put a few tablespoons of
the hot fat in a sauce pan and add two tablespoons of browned flour ;
add the hot liquid, season with salt and pepper and stir until it thick-
ens. Strain and serve with the meat.

Chicken Gravy.

Boil the giblets and chop them. Put the water in which they were
boiled in the pan from which the baked chicken has been taken ; add
half a pint of chicken stock or water and thicken with two table-
spoons of flour. Stir in half a cup of cream and season with salt and
pepper. Strain and serve with baked chicken. If there is not fat
enough in the chicken add a piece of butter. 2k

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Dr. E. Schiffmann, St. Paul, Minn., will mail a trial package of
"Schiffmann's Asthma Cure" free to any sufferer. He advertises by
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cures where others fail. Name this Cook Book and send address for a
free trial package. Weinhold Drug Co. always keep a supply in stock.

|3gF"How to be happy, see page 32.

COMMON SENSE COOK BOOK. 99

MISCELLANEOUS RECIPES.

Lettuce Sandwiches.

Spread thin slices of bread, trimmed and shaped, with seasoned
Mayonnaise dressing. Put between the slices a small, crisp lettuce leaf
and serve for lunch or tea.

Egg Sandwiches.

Cut bread very thin and spread very lightly with Mayonnaise
dressing. Rub to a paste the yolks of four hard boiled eggs with two
tablespoons of melted butter. Season with salt and white pepper.
Spread between the slices of bread. These are very nice for a lunch.

Cheese Sandwiches.

Chop three ounces of cream cheese very fine, then mix it to a
paste with a teaspoonful of essence of anchovy and one tablespoon of
butter. Spread on thin slices of bread, place them together and serve
them garnished with parsley and water cress.

Hash.

Take equal parts of chopped potato and chopped meat, or two
parts of potatoes to one of meat ; season with pepper and salt. Put in
enough hot water to cover the bottom of the spider ; add one large table-
spoon of butter. When the butter is melted, add the hash and let it
simmer until a brown crust is formed ; fold like an omelet. A little
chopped onion can be added if desired.

Corn Beef Hash.

Take materials left from a boiled dinner. Take one part chopped
corned beef to two of chopped potato, carrot, cabbage and turnip.
Take one-third more potato than the other vegetables ; season with
pepper, and if not moist enough, moisten with the liquor in which the
meat was cooked. 21

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100

THE WEINHOLD DRUG CO.

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COMMON SENSE COOK BOOK. 101

Meat Pie.

Take cold meat, beef, turkey, veal or lamb, left from dinner; re-
move all gristle and fat, and cut in thin slices ; put in a pudding dish
and cover with the gravy left or with tomato ; spread mashed potatoes
that are left from dinner over the meat. Cover with beaten egg and
cracker crumbs, and bake twenty minutes.

Meat Pie. -

Take nice slices of any kind of meat left from dinner. Cook it up
in the gravy or water, thickened a little. Add a little chopped onion
and potato, a sprig of parsley chopped well, a little sage and pepper,
and salt to taste. Cover with a nice baking powder crust. Make large
incisions in the top and bake in a hot oven thirty minutes. Look in
pastry for a recipe for the crust for a meat pie.

Scalloped Mutton.

Take cold roast mutton and cut in thin slices ; season with salt and
pepper; butter a dish; put in a layer of bread or cracker crumbs, a
layer of meat, a layer of oysters, then tomato, and lastly a layer of
meat and crumbs. Season each layer with pieces of butter and pepper
and salt ; moisten with gravy left over or stock of some kind. Maca-
roni can be used in place of oysters.

Turkish Rice.

One cup of stewed and strained tomatoes ; to this add a cup ol
stock seasoned with salt, pepper and a little minced onion. While
boiling add a cup of rice ; stir lightly and add the last thing a large
piece of butter ; steam twenty minutes in a double cooker ; serve as an
entree or a garnish for fried chicken.

Dutch Cheese.

Place the milk in a pan on the back of the stove and scald it until
the curd separates from the whey ; strain in a cloth and wring quite
dry. Put in a bowl, and with a large piece of butter, salt and a cup of
cream ; mix to a smooth paste. Roll into small balls, and put in a
cool place ; season with sage if you like the flavor. There should be at
least ten quarts of lobbered milk. 2m

Use Chap-O-Lene for all roughness of the skin.

The lady of the house is requested to read the recipe on page 32.

Ladies will find Chap-O-Lene an indispensable article for the toilet.

102 COMMON SENSE COOK BOOK.

Dumplings.

One pint of flour, half a teaspoon of soda and a teaspoon cream of
tartar or heaping teaspoon of baking powder, one teaspoon of sugar,
half a teaspoon of salt, one teacup of milk, one egg. Drop by spoon-
fuls into the soup or turn out on the board and cut into small
cakes. Do not let the soup cease boiling while the dumplings are in
it ; they require about fifteen minutes. Do not let the steam escape
but keep covered closely. Another recipe for dumplings is, two eggs,
a cup of sweet milk and enough flour to make a stiff batter.

Balls for Soup.

Egg balls are made by mxing enough corn starch with two raw
eggs to make into round balls. Drop in the soup and cook ten
minutes.

Force meat balls. — To a pound of chopped beef or veal add one
egg, a lump of butter, a cup of bread or cracker crumbs ; season with
salt and pepper and moisten with some of the stock in which the
meat was cooked. Make into balls and fry brown in hot lard.

Lobsters.

When lobsters are purchased alive tie the claws together and
plunge into boiling water — about a gallon— in which is a tablespoon of
salt and a teacup of vinegar. Boil for thirty minutes. It will be a
bright red. Drain, break off the claws and tail, remove and throw
away the soft fins which lie under the legs. Shake out the coral and
tomalley. Draw the body from the shell, split the lobster through the
center and with a fork pick the meat from the joints. Cut under side of
the tail shell, open and take out meat whole. Kemember that the
stomach is found near the head and is a small sack in which is poison-
ous matter and should be removed, also the dark vein found in the
tail. The lobster can be seasoned and prepared in different ways.

Oyster Dressing.

Take one pint of finely grated or sifted bread crumbs, add three
tablespoons of chopped suet or butter, a spoonful of mixed herbs, half
a teaspoon each of salt, pepper and nutmeg ; add one pint of oysters
cut in two pieces or finer, and lastly two well beaten eggs. If not
moist enough add sweet milk. Mix smoothly and stuff turkey or
chicken with it. 2n

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COMMON SENSE COOK BOOK. 103

'SE best butter or lard. Cottosuet is excellent for pie crust
and very digestable. Always have your shortening fresh and
solid. With the exception of mince pies, pastry should be
eaten the day it is made. Make enough paste to use at once ; if any is
left over keep it in the ice chest. Always mix the under crust a little
stiffer than the upper with flour, this prevents the juice from soaking
into the crust. Some use a beaten egg and rub it over the crust before
putting in the filling. Always wet the edges of the lower crust wit i
water or beaten egg, this causes the upper crust to adhere to the lower
and prevents the juice from running out. Have the oven hot when the
pie is first put in; this bakes the lower crust and prevents the crust
from being soggy and raw. Remove from the tins as the crust is apt to
become damp and taste of the tin. Always make opening in the upper
crust, this lets out the steam, and especially so in meat pies of any
kind. In making meringues for pies add one tablespoon of sugar to
the white of one egg. Full the upper crust on a little as it shrinks in
baking. Pies should be baked from half to three-quarters of an hour ;
mince pies, and pumpkin or squash require a good hour and a slow fire.

Good Pie Crust.

Take two heaping spoonfuls of lard or butter to one cup of flour,
and a pinch of salt. Cut well into the flour with a knife, and wet whh
water to make a stiff dough . Mix as little as possible. This is enough
for the upper and under crust of one pie. Use cottosuet in place of
lard.

Pie Crust. 2.

To one pint of sifted flour add one even teaspoon of baking powder,
a little salt, and sweet cream enough to make a stiff paste. This is
enough for two pies.

Pie Crust. 3.

One-half cup flour before sifting, one-half cup of butter or cotto-
suet, three tablespoons of water and a pinch of salt. In mixing the
shortening and flour use a knife. Dredge with flour and roll your
under crust stiffer with flour than the upper. 2o

104

THE WEINHOLD DRUG CO.

COMMON SENSE COOK BOOK. 105

Puff Paste.

One quart of flour, three-quarters of a pound of butter or lard,
yolks of two eggs, teaspoon of salt, tablespoon of powdered sugar.
Mix with ice water in a cool place. Place flour on the board, sprinkle
over the salt and sugar, and egg gradually, beaten up with a little ice
water. Mix until it becomes a smooth dough.

Apple Pie.

Line a pan with crust ; pare and slice three or four good sized
apples and spread evenly on the crust. Sprinkle with a small
cup of sugar, bits of butter and sift a little cinnamon over it all ; dredge
a little flour over the pie and about three tablespoons of water. If the
apples are not very sour squeeze the juice from part of a lemon in the
pie. Add upper crust and press edges firmly together. Bake in a hot
oven.

Dried Apple Pie.

Put your apples — enough for a pie — in warm water, and soak over
night. In the morning stew a few minutes ; add a little sliced lemon,
and sugar to taste. Put in the pie and sprinkle a little flour over the
apple, and bits of butter.

Crab Apple Pie.

Slice the crabs very thin, and make the same as the first recipe for
apple pie. Add a little more sugar, as they are apt to be more tart
than apples. These make a very rich pie, unequaled in flavor to any
other kind of apple pie.

Apple Shortcake.

Line a tin with any kind of crust. With a soft cloth cover with
melted butter ; put on the top crust and bake. Slice and 'cook your
apples, sweeten and flavor with a little cinnamon or nutmeg. Separate
the upper crust from the under crust, and fill with the apple. Replace
the crust, and serve with sweetened cream. In place of apple fill with
fresh berries or sliced peaches.

Cream Pie.

To one pint of milk add a pinch of salt, and a teaspoon of butter.
Let the milk come to a boil ; add the yolks of three eggs well beaten
with a small teacup of sugar and two even tablespoons of cornstarch.
Bake your under crust ; fill with the custard and spread over the whites
well beaten aud sweetened with two tablespoons of sugar. Brown in
a quick oven. 2p

106 COMMON SENSE COOK BOOK.

Cream Fie. 2.

Pour a pint of cream upon upon a large cup of sugar ; let it stand
awhile. Beat the whites of three eggs ; add this to the cream, and beat
well. This will make two pies without upper crusts.

Custard Pie.

For one pie use three eggs to a pint of rich milk, a pinch of salt
and a small teaspoon of butter, one-half cup of sugar. Let it bake
until it custards, but does not water.

Cocoanut Pie.

One pint of milk, one cup of cocoanut, three eggs, one cup sugar.
Use the whites for a meringue for the top. Bake with an under crust
only. Instead of the dessicated cocoanut one cocoanut can be grated
and used.

Lemon Pie. •

One lemon ; grate the rind, and squeeze out all the juice ; put all
in a bowl and pour over it one cup of boiling water. When cool strain,
and add the yolks of two eggs, a small piece of butter, one cup of sugar,
two teaspoons of corn starch. Bake your under crust, fill with the
custard ; spread on the whites beaten to a stiff froth and sweetened
with two tablespoons of sugar. Eeturn to oven and brown.

Lemon Pie. 2.

One lemon grated rind and juice, yolks of three eggs, teaspoon of
of butter, three tablespoons of milk, one teaspoon of cornstarch, one
cup of sugar. Prepare as the recipe above says, leaving out the boiling
water.

Pie Plant Pie.

Cut up pie plant in small pieces enough for one pie ; add one well
beaten egg, a large cup of sugar. Mix well. Putin the crust and bake
slowly about three-quarters of an hour.

Squash Pie.

A good cup of stewed and sifted squash, two eggs, one-half cup of
sugar, butter size of an egg, one pint of sweet milk, one-half teaspoon
each of cinnamon, cloves and nutmeg. Beat all together, and add
milk ; warm and bake in a deep tin with a rich under crust.

Rice Pie.

One-half cup of boiled rice, one cup of milk, one-half of sugar, two
eggs, large piece of butter. Flavor with a little cinnamon, and put in
a handful of raisins seeded. Bake with under crast only. 2q

COMMON SENSE COOK BOOK. 107

Pumpkin Pie.

Cut a pumpkin into thin slices, and boil until tender in as little
water as possible. Stir often to prevent its scorching. Mash the
pumpkin and let it stand on the back of the stove until all the water
has dried away. Rub through a sieve. Add sugar enough to sweeten it
well, a lump of butter, a teaspoon each of cinnamon, ginger and cloves,
one nutmeg. Let it cook slowly. This will be enough for several pies
and can be kept in the ice chest. For one pie take a large cup of
the pumpkin, a pint of milk and one egg. (A little cream is nice.)
Sweeten to taste. Bake with an under crust a good hour in a slow
oven. ^

Pork Pie.

Line a pan with crust, pare and slice good, sour apples, put^a layer
in the bottom, seasoning with sugar and allspice. Shave very thin
slices of salt pork, and put a layer on top of the apples, and pep-
per. Repeat this until the pan is full. Cover with a crust, and bake
two and one-half hours.

Mince Meat.

Boil six or eight pounds of good beef tender. Take off scum as it
rises, and salt just before it is done. Put away to cool. Remove all
bones and bits of gristle, chop very fine. Make the mince meat in the
proportion of two bowls of chopped apples to one of meat, and one cup
of suet chopped fine. To this add the grated rind and juice of a lemon,
a cup of molasses, cup of brown sugar, one quart of cider, one-half pint
of boiled cider, one pound of raisins chopped and seeded, one-half
pound of currants, one large teaspoon each of cinnamon, cloves and
nutmeg, one-fourth pound of citron, teaspoon of salt, a little black
pepper. A pint of cranberries cooked and put through a sieve gives a
nice flavor. Cook this preparation until all the apples are cooked. It
requires a good hour or longer. If not juicy enough add syrup from
sweet pickles, or canned currants. This quantity, doubled and put
away in a jar in a cold place, will keep all winter. For baking take
out enough for a pie ; if nof moist enough add the juice of some kind of
canned fruit. If none is to be had, a little hot water. If not sweet
enough sprinkle on a little more sugar, bits of butter, a few whole
raisins, and lastly two tablespoons of brandy. The brandy adds
greatly to the flavor of the pies. In making this mince meat one must
be guided by their own judgment as to sweetness and seasoning.
Mince pies must be baked in a slow oven some length of time, at least
an hour. Do not make too rich a crust for them, as they are rich in
themselves. 2r

108 THE WEINHOLD DRUG CO.

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COMMON SENSE COOK BOOK. 109

Washington Pie.

Cup of sugar, one egg, small half cup butter, one-half cup sweet
milk, two teaspoons baking powder, two cups of flour. Bake in two
layers, and fill with jelly or jam. Sprinkle powdered sugar on top,
and serve when partly cold as a dessert.

Cranberry Pie.

Bake two crusts, using any recipe for nice rich cruet. Put bits of
butter between so as to separate easily. Cook cranberries, enough
for a pie ; sweeten to taste just before removing from the fire. Place
the jelly between the crusts when slightly cooled. Sprinkle powdered
sugar on top.

Peach Cobbler.

Take one quart of flour, add one-half cup of butter or lard, salt,
two teaspoons of baking powder. Mix with either milk or water. Mix
soft, and line a dish with an under crust. Put melted butter between,
and lay on an upper crust. Bake, and when done, split open and fill
with peaches, sliced and sweetened, or any kind of fresh fruit. Serve
with cream. Whipped cream is delicious placed on the top.

Chopped Cranberry Pie.

One quart of cranberries chopped, add two cups oi sugar and half
a cup of molasses. Dissolve one tablespoon of corn starch in a little
cold water, and add one and one-half cups of boiling water. Stir all
together, and bake with two crusts. This will make three pies.
Divide the recipe for one large pie. ^

Sweet Potato Pie.

When the potatoes are dry and mealy, take a quart after they have
been pared, boiled and mashed; add a quart of milk, four eggs, a little
sal't, cinnamon and sugar to taste. Bake with one crust. Half of this
will make one good pie.

Short Cake.

One quart of flour, two heaping teaspoons of baking powder, half
a cup of butter, two tablespoons of sugar, a little salt, enough sweet
milk to make a soft dough. Roll soft ; do not mix. Roll in two layers
and place pieces of butter between so they will separate easily. Bake
in a quick oven. Spread fruit between the layers and on top. Sprinkle
with sugar, and serve with whipped cream. This will make four
layers if desired. Strawberries, raspberries or peaches can be used
for fruit. 2s

110 COMMON SENSE COOK BOOK.

Berry Pie.

Always allow two heaping spoonfuls of sugar, one teaspoon of corn
starch or one tablespoon of flour to one pie. Put your berries in the
tin lined with an under crust, and sprinkle sugar and flour over them.
Use your judgment as to quantity of sugar according to their tartness
or juiciness. Gooseberries and cranberries or green grapes require a
large quantity of sugar. Press the two crusts together firmly to pre-
vent the juice from running out. Some take a strip of clean white
cloth wet and fold around the edge. When the pie is taken out strip
off the cloth, and the edge is nice and brown, .not burnt. In using
canned fruit use very little sugar, and a little more flour.

Gooseberry Pie.

Take gooseberries, either green or ripe, and stew a little until they
break. Sweeten well; dredge with a very little flour, and bits of
of butter. Pour in a pie tin lined with paste, and cover with an upper
crust. Green currants can be used this way also.

Crust for Meat Pies.

One quart flour, one pint of sour milk, a large teaspoon of soda
sifted in the flour, and two tablespoons of butter or lard. Mix soft.
Or the above recipe can be used.

Tarts.

Make a nice puff paste, roll out thin ; cut with biscuit cutter. Cut
out the center of some of them and lay on the large ones. Fill with
jelly or jam. 2t

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cures where others fail, Name this Cook Book and send address for a
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—Lander.

gXF~ Every business man can profit if he will carefully follow the recipe on
page 32.

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Caswell's Pectoral Balsam is a pertect cougn cure.

COMMON SENSE COOK BOOK. HI

FICKLE S are considered indispensible on a table. Pickles are
made from almost everything in the shape of vegetables and
fruit. Any kind of fruit that can be preserved is nice for sweet
pickles, including the rind of water melons, and ripe cucumbers.
Home-made pickles are tbe best ; for usually the best vinegar is em-
ployed in making them, and good cider vinegar is very necessary to
the best pickles. Never use any thing but a porcelain kettle in mak-
ing them. Keep in a dry cool place. If a white mold appears on the
top of the vinegar scald the vinegar over, and put in pieces of horse-
radish or mustard seed. Seal sweet pickles while hot. In cooking
sweet pickles cook until they can be easily pierced with a silver fork.
In making a syrup for sweet pickles use three pints of best brown
sugar to a quart of cider vinegar. If ground spices are used tie them
up in a little bag, and throw into the hot syrup. Watch them closely
and as soon as a white scum appears scald again, and if necessary add
more vinegar, sugar and spices. Whole cloves and stick cinnamon are
the only spices necessary.

Pickled Beans.

Take young butter beans and cook until tender. Put in brine
made of one cup of coarse salt and two quarts of water. Let them
stand a day or so. Take out and drain. Take two quarts of good
cider vinegar, add a spoonful each of pepper, ginger, cloves and mace.
Boil the vinegar and pour on the beans while hot. Pour off and boil
the vinegar for two days in succession aud put back on the beans.

Pickled Beets.

Boil fine, red beets until they are tender. Put in cold water, and
slip off the skin, and cut in slices or any shape. Cover with a vinegar
made the same as for beans. A cup of sugar can be added. 2u

112

THE WEINHOLD DRUG CO.

To Appreciate Good Cooking

One must be in a good state of health. Is it necessary to go
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for SALE by THE WEINHOLD DRUG CO.

COMMON SENSE COOK BOOK. 113

Cucumber Pickles.

Take one peck of small cucumbers. Select all about the same
size. Put in a stone jar and sprinkle on the top a large cup of salt, and
enough boiling water to cover them. Let them stand a day or so.
Drain off the water and put the cucumbers on the stove in cold vine-
gar. Let them come to a boil. Add to the vinegar a cup of brown
sugar, a few slices of green and red peppers, apiece of horse-radish, a
few sticks of cinnamon, a few whole cloves, and some whole mustard
seed. These pickles can be either kept in a stone jar or sealed up
while hot in bottles.

Chow Chow.

Take half a peck of small cucumbers and let them stand in brine
for several days. Put on two quarts of vinegar in which has been
thrown a tablespoon each of mustard seed, celery seed, three green
peppers, a few small onions and a little piece of alum. Boil the pickles
twenty minutes in it. Add to the vinegar two pounds of sugar. Scald
the vinegar over for three mornings. Take four ounces of mustard,
and mix with the vinegar ; add the pickles and put them away in a cool
place.

Small, green tomatoes, beans, small white onions, mixed with
small cucumbers can be made into pickles the same way. An ounce of
tumeric adds to pickles.

Tomato Pickles.

Take one peck of green tomatoes and six large onions. Slice them
and put on them a cup of salt, and let them stand over night. Drain
well, and cook them in a gallon of cider vinegar, two pounds of brown
sugar, half a pound of mustard seed, two green peppers chopped fine,
a tablespoon each of allspice, cinnamon, cloves and ginger. Boil
twenty minutes.

Chopped Pickles.

Take a peck of green tomatoes and chop them fine. Mix two cups
of salt with them, and let them stand over night. Drain thoroughly ;
cake three times as much chopped cabbage. Let the cabbage stand
with salt on the same time as the tomatoes. Cover each with vinegar
and let them stand awhile longer. Mix together by putting in a jar in
layers, and on each layer put chopped green peppers, whole mustard
seed, horse-radish, cayenne pepper. Cover with a gallon of hot cider
vinegar in which has been put a cup of sugar. A few onions chopped
fine can be added. 2v

How to make Us happy, read the recipe on page 32 and follow it.

1 14 COMMON SENSE COOK BOOK.

Ripe Cucumber Pickles.

Cut ripe, solid cucumbers into long pieces, about three inches
long. Remove all seeds. Cook in water and salt until tender. Soak
in alum water over night, using a lump of alum the size of a hickory
nut. This hardens them, and makes them firm. Drain well and pour
over them a syrup made of three pints of sugar to a quart of vinegar.
Add stick cinnamon, whole cloves and mace ; about two tablespoons
of each. Scald the syrup and replace it on the pickles three mornings
in succession. Then seal and put in a cool place. Be careful not to
cook too soft. Use about a tablespoonful of salt to two quarts of water.

Water Melon Pickles.

Pare off the green rind, and cut in oblong pieces. Make and pre-
pare the syrup the same as the above recipe says. Take off all of the
red part of the melon. Pickle only the white rind. If a scum rises
skim the syrup.

Peach Pickles.

Pare freestone peaches. Put in a jar and pour over them a syrup
made of three pints of sugar to a quart of vinegar. Skim the syrup
well, and pour on the fruit boiling hot. Repeat this for several days.
Put pieces of cinnamon and cloves between the layers of peaches and
stick some of the whole cloves in the fruit. Lastly scald the fruit,
vinegar and spices together. Have the fruit the same color through-
out. If there is not syrup enough to cover them well prepare more.

Pear Pickles.

Cut the fruit in halves and pare if large, if small leave whole. Pre-
pare and make the same as peach pickles .

Spiced Currants.

Put a tablespoon each of cloves, cinnamon, mace and allspice in a
bag and boil with four pounds of currants, two of sugar and one pint
of vinegar. Some add a pound of raisins. Seal while hot in glass jars.
Spice blackberries the same way ; do not use quite so much sugar.
Leave out the spices if one prefers. 2w

The place to get high class printing is at 9-11-13 Washington avenue north.
The housekeeper should not fail to study page 32.
Caswell's Beef, Wine and Iron is the Ideal Tonic.
Chap-O-Lene will positively cure chapped or rough skin.

COMMON SENSE COOK BOOK. US

PRESERVES AND JELLIES.

fHESE are usually prepared with equal weights of sugar and
fruit. Most people prefer preserves not so sweet, and use three-
quarters of a pound of sugar to a pound of fruit and even less.
Prepare the syrup and clarify it, then put in the fruit. Fruit like
quinces, citron, melon rinds, cherries, currants, etc., harden if first put
into the syrup. Cook in a little water until tender, or in a weak syrup
first, then add them to the syrup. In very soft ripe fruits pour the
boiling syrup on them and let them stand over night. The secret of
keeping fruit is to have the covers of the cans fit securely, and keep
the fruit in a dark, cool place.

In jellies extract the juice first by cooking the fruit in just enough
water to keep it from burning, and strain the juice through a coarse
flannel or cotton bag. Hang the bag over the kettle and let it drain. The
rule is usually equal measures of fruit and sugar ; sweeten less if pre-
ferred. Boil juice first, skim and add the sugar and boil until it jellies
when a little of it is cooled. When jelly is put away cover the top
with pieces of writing paper brushed with the white of an egg. Some
use a little butter to grease the papers or wet them in brandy.

Citron Preserves.\

Pare off the rind and cut in thin slices two inches long. Add
equal weights of sugar and fruit and boil twenty minutes. Before
adding the sugar boil tr^e citron in a little water, tender; add two
sliced lemons to each pound of fruit. Kemove the fruit and boil the
syrup down some, put in the fruit and boil awhile and seal in cans or
jars.

Peach Preserves.

Pare the peaches and remove most of the pits ; leave some to
give the syrup a flavor. Make a syrup of three-quarters of a pound
of sugar to one of fruit. Add water enough to dissolve the sugar. Skim
and clarify. Add the fruit in small quantities at a time and cook
eight to ten minutes. Skim out in a jar and put in more fruit. When
all done fil the cans with the syrup and seal securely. A good plan is
to pour off the syrup the next day and scald, and return to the can.

116 COMMON SENSE COOK BOOK.

Pear Preserves.

Pare, cut in halves, prepare and make exactly the same as peach
preserves.

Plum Preserves.

Take plums, wash them and prick each plum and put them in a
stone jar. Make a thick syrup of equal weights of sugar and fruit.
Pour the syrup on the fruit, and let it>tand over night ; repeat this'for
three days. Put fruit and syrup in a porcelain kettle and boil for an
hour. Put in stone jars.

Quince Preserves.

Pare, core and quarter or slice your quinces ; boil till tender in
a little water. Take out and drain. Add equal weight of "sugar to
the water, replace the fruit and boil until clear. Take equal parts of
quinces and quarters of nice sweet apples and preserve as for quinces.
Cook the parings and cores and use the water for jelly, or add it to the
sugar for the syrup of the quinces.

Tomato Preserves.

Take green tomatoes that are just beginning to turn ; if red a little
all the better. Pare and slice. Take equal weights of sugar and fruit
and cook all together until the syrup is thick. Add one or two lemons
sliced for additional flavor.

Cider Apple Sauce.

Pare and quarter nice sweet apples, put them in boiled cider
enough to cover them and boil until tender. Any kind of apples can
be used.

Apple Jelly.

Wash and quarter large crabs ; cook in water enough to keep them
from burning. Cook to a pulp, strain according to directions. Take
three-quarters of a bowl of sugar to a bowl of juice. Boil the juice
twenty minutes ; add the sugar and boil five minutes longer. Try it
to see if it jellies.

Preserved Berries.

To preserve strawberries, raspberries, currants, cherries or black-
berries, take a bowl of fruit and a bowl of sugar. Dissolve the sugar in
a very little water and add the fruit ; cook until soft ; skim as it needs it.
Cherries should be stoned, but use some of the pits for flavor. 2y

"The cook will find something interesting on page 32.

COMMON SENSE COOK BOOK. H7

Brandy Peaches.

Prepare peaches as the recipe for preserved peaches says, and
just as the syrup is removed from the fire, add half a cup of brandy to
a pound of fruit.

Grape Jelly.

Eub the fruit through a sieve ; add a cup of sugar to a cup of pulp
or three-quarters as much sugar as pulp. Boil the juice twenty minutes,
and add the sugar. Boil until it jellies.

Quince Jelly.

Use the best parts of the fruit for preserves, and cook the skins,
cores and hard part of the quince for jelly. Boil in enough water to
cover. Mash and drain . Add equal weight of sugar and juice. Boil
until it jellies.

Currant Jelly.

Do not 'have the currants over-ripe. Take equal parts of red and
white currants if you can get them. Pick over and remove all leaves
and poor fruit. Mash them in a kettle and drain in a flannel bag for
several hours. Take a bowl of sugar to a bowl of juice. Boil the juice
twenty minutes. Skim thoroughly ; add the sugar and boil five minutes
longer; turn into glasses and let them remain where the sun can shine
on them several hours before sealing. Cover them with a paper
dipped in brandy.

Berry Jam.

Pick over and mash the fruit ; allow a pound of sugar to a pound
of fruit. Boil until the jam looks dry and glistening, and no moisture
gathers. This answers for raspberries, strawberries or blackberries.
Equal parts of red and black raspberries make delicious jam.

Grape Jam.

Stew the grapes in a little water and press the fruit through a
colander, adding a little water to get all the pulp through. Add sugar
and make like the jam above. This answers for plums and goose-
berries.

Wine Jelly.

Dissolve one box of gelatine in one pint of cold water ; add four
coffee cups of sugar and the juice and rind of two lemons ; a little stick
cinnamon. Let the gelatine stand an hour ; add the sugar, lemon,
three pints of boiling water and one pint of sherry. Strain into molds
and let it stand until thick. 2z

118

THE WEINHOLD DRUG CO.

DR. SCOTT':
ELECTRIC

HAIR CURLER

GIVEN
AW1Y.

At the urgent solicitations of many of our patrons and agents, we have just pro-
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' 1 Corset, Retail, $1.25
1 Hair Curler, Retail, .50
1 "Doctor's Story," Retail, .25

dee, 50 Cents.

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Your "Crimper and Curler" works charmingly. Its effect causes universal ad-
miration. They are most simple to use. I consider them worth a guinea apiece to
those who devote much attention to the ever changing arrangement of the hair.

L. Langtry.

Remit price to Dr. Scott, 842 Broadway, New York, and to insure safe delivery,
add 15 cents f<>r postage. Remit in Post-Office Money-Order, Draft or Currency in
Registered Letter, payable to

CEO. A. SCOTT, 842 Broadway, N. Y.

COMMON SENSE COOK BOOK. 119

Cranberry Jelly.

Prepare the juice as given in the directions ; add four cups of sugar
to every quart of juice. Cook until it jellies ; make it sweeter if you pre-
fer it very sweet. The above is very nice for cold meats.

Orange Marmalade.

Choose fine oranges, about a dozen ; put them whole in a stew pan
with wate/ enough to cover and stew until tender. Change the water
two or three times. Drain ; take off the rind, remove the seeds and boil
ten minutes longer. Add the peel cut in strips and boil a few minutes
longer. Add the juice and grated rind of two lemons ; cool and put
away. 3a

Log Cabin Maple Syrup.

^^Advertisers are requested to read the recipe on page 32.

What's in a Name ?

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. As Far as the Surprise Went.

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This world is but a paradox.

And plainly does this show
In the fact that the surest "coming man"

Is the man with lots of go.

—Albany Times.

120 THE WEINHOLD DRUG CO.

PUDDINGS.

rgVREPARE your butter, eggs and sugar as for cake. Do not put in
[) too much sugar, as it is apt to make the pudding heavy. Pud-
dings are either boiled, baked or steamed. If boiled use a bag
made of fine drilling with a tape run in the top, or a tin mold with
a cloth tied securely over it. Always flour your bag or cloth tied over
the mold. Let the water entirely cover the bag ; leave space in the
bag or mold for the pudding to swell ; turn it over frequently. Boiled
puddings require more time than the others. Rice, bread and fruit
puddings require a slow fire, and some time in baking. Batter and
corn starch puddings, a quick oven. Steaming answers all purposes
and is the most convenient and wholesome. Have your water boiling
and steamer hot when the pudding is first put on, and do not let the
water stop boiling. Replenish if necessary from the tea kettle in which
the water is hot. Do not uncover and allow the steam to escape until
the time is up. If these directions are followed a light, wholesome
pudding is the result, if not, a soggy, heavy one? In making custards
for puddings bring your milk to a boil, and then add your sugar and
salt, and lastly, the well beaten eggs. If corn starch is used, either
dissolve in a littld cold milk or stir thoroughly in the sugar ; otherwise
the mixture will be lumpy. Stir constantly and cook always in a
double cooker ; add your flavorings after removing from the stove.
Beat yolks and whites separately. To keep your custard from curdling
a good plan is to add your sugar to the boiling milk and then the
eggs.

Apple Pudding.

One egg, small half cup of butter, one cup of sugar, cup of sweet
milk, level teaspoon of soda, and two of cream of tartar, or in place
of sweet milk use sour milk, or butter milk, and one-half a teaspoonful
of soda. Line sides and bottom of a pudding dish with quarters of
apples ; pour oh the butter, and bake in a quick oven half an hour.
Serve with a cream or common sauce. (See sauces.) 3b

COMMON SENSE COOK BOOK. 121

Apple Dumplings.

Make a crust of one pint of rich butter milk, one teaspoon of soda,
and a quart of flour, pinch of salt. Roll half an inch thick. Cut
dough in four inch squares. Lay several slices of apples on them,
sprinkle over a little sugar, cinnamon, and pieces of butter. Roll up
and tuck in the ends. Prick deeply with a fork. Bake in a brisk oven
until the apples are well cooked. Serve with a whipped cream sauce, or
sweetened cream. A baking powder crust can be used.

Apple Koker.

One teaspoon of salt, two teaspoonfuls of baking powder, two cups
of sifted flour ; sift all together. Rub in a lump of butter, one egg
beaten light, and a cup of milk. Roll half an inch thick, and place in
a shallow baking pan. Press down quarters of apples placed in
parallel rows on top of the dough, edge down. Sprinkle sugar over the
apples, and a little cinnamon. Bake twenty minutes, and serve with
a common sauce.

Apple Betty.

One cup of bread crumbs, two cups of chopped tart apples, one-
half cup of sugar, two tablespoons of butter, one-half cup of water.
Butter a deep dish, put apples and brumbs in alternate layers. Sprinkle
the sugar, and bits of butter, and a little cinnamon over the apples.
Finish with a layer of crumbs. Cover closely and bake in a moderate
oven three-quarters of an hour. Uncover and brown quickly. Eat
with cream or sweet sauce flavored with lemon.

Delicious Bread Pudding.

Two cups of finely sifted bread crumbs, one quart of milk, yolks
of four eggs, piece of butter size of an egg. Beat yolks, add milk and
crumbs and butter ; grated rind of one lemon. Bake half an hour. Do
not let it remain in the oven too long or it will be watery. Spread with
a layer of jelly and cover with a meringue made of the whites of the
eggs flavored with the juice of half the lemon. Return to oven, and
brown. This can be served alone or with a hard sauce. (See sauces.)

Cottage Pudding.

One cup of milk, two eggs, one cup of sugar, two cups of flour,
three tablespoonfuls of melted butter, two teaspoonfuls of baking
powder. Bake in a bread pan and cut in small squares, and serve with
common sauce flavored with lemon juice, or a fruit sauce. 3c

gtf- Are you going to lay this book down and not read that recipe on page 32.;

12? THE WEINHOLD DRUG CO!

Corn Starch Pudding.

One pint sweet milk, two eggs, two tablespoons corn starch, three
tablespoons of sugar, pinch of salt, teaspoon of butter. Let milk come
to a boil, dissolve the corn starch in a little of the cold milk, beat eggs
and sugar together ; add to the hot milk, and cook in a double boiler
five minutes; eat with sweetened cream flavored with vanilla. A cocoa-
nut or chocolate pudding can be made of this recipe by adding one cup
of grated cocoanut, or for a chocolate pudding add one-fourth a cake
of chocolate dissolved in the milk.

Cocoanut Pudding.

Grate half a cocoanut; make a custard of a quart of milk, four
eggs, a teacup of sugar and piece of butter size of an egg. Bake with
an under crust half an hour. Eat with the following sauce :

Sauce. — One-half cup butter, one cup of sugar, and one cup of
wine. Put all in a bowl of hot water. Do not stir. The above is good
without sauce.

Cracker Pudding.

One cup of finely rolled cracker crumbs, one pint of milk, yolks of
two eggs, pinch of salt, a lump of butter. Bake twenty minutes. Do
not let it remain in the oven too long. Spread a layer of jelly on top
and add the whites of the eggs, beaten to a stiff froth with two table-
spoons of sugar. Return to oven and bake brown. Flavor meringue
with vanilla.

Bird's Nest Pudding.

Six or seven apples pared and cored. Put in a pudding dish and
pour over them a custard made of one pint of milk, three eggs and five
teaspoonfuls of flour and a little salt. Bake an hour and serve with
hard or cream sauce.

Cranberry Pudding.

One cup of milk, spoonful of butter, two tablespoons of sugar, two
teaspoons of baking powder, a little salt, one pint of flour, one egg.
Grease teacups, put a few cranberries in the bottom, then a spoon-
ful of the butter, and so on until the cup is nearly full ; steam in a
steamer three-quarters of an hour. Serve with a common or cream
sauce. Put in other layers of fruit such as canned peaches, blueber-
ries, raisins, etc. 3d

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COMMON SENSE COOK BOOK. 123

Crow's Nest Pudding.

Melt a piece of butter the size of an egg in a pudding dish. Peel
and slice six large tart apples, cover with one cup of sugar. Make a
batter of one cup sour cream, one-half teaspoon of soda and a pinch of
salt ; flour enough to make a thin batter. Pour on the apples and
bake nearly an hour. Serve with sweet cream.

Blueberry Pudding.

Sprinkle ?. buttered dish with bread crumbs and a layer in the
the bottom ; put in bits of butter, then a layer of blueberries, another
layer of crumbs and butter and so on until the dish is full. Bake half
an hour. Serve with sweet cream or sauce made as follows :

Sauce.— Half a cup of cream, a half cup of milk, teaspoon of corn
starch, two tablespoons of sugar and a half teaspoon of vanilla. When
nearly cold stir in an egg well beaten. Pour on the pudding and serve.
Any kind of fruit, raspberries, fresh or canned, dried apple sauce flav-
ored with lemon, or strawberries, can be used in place of blueberries.

Graham Pudding.

Half a cup of molasses, two tablespoons of butter, one egg, half a
cup of milk, half teaspoon of soda, two cups of Graham flour, one cup
raisins, and spices to taste., A little sliced citron or figs can be used.
Flour the fruit and add last. Steam three hours. Serve with foam-
ing sauce.

Delicate Pudding.

Boil one cup of water with one cup of fruit juice, (orange, lemon,
canned raspberries, quinces, currants), add three tablespoons of corn
starch wet with a little cold water. Cook ten minutes . Salt and
sugar to taste. Beat whites of three eggs and stir in. Turn in a mold
and serve cold with a boiled custard sauce. (See boiled custard.)

Pineapple Pudding.

Take one pineapple cut in thin slices and sprinkle one-half cup. of
sugar over it. Let stand for an hour. Make a custard of one quart of
milk, three tablespoons of corn starch* four eggs, (the yolks), cup of
sugar. When cold pour over the pineapple and add a meringue made
of the whites of the eggs. Brown in the oven. Oranges can be sliced
and used in the same way ; only do not let them stand with sugar on,
and use half the amount of sugar. 3e

Your attention is respectfully called to page 32.

124 THE WEINHOLD DRUG CO.

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COMMON SENSE COOK BOOK. 125

Fruit Pudding.

One cup of molasses, one of sweet milk, one cup of suet, chopped
very fine and shredded well, one cup of stoned and chopped raisins,
one-half cup of chopped figs, one-half cup of currants, two and a half
cups of flour, half a teaspoon of soda, salt and add one teaspoon each
of cinnamon, cloves and nutmeg. Flour the fruit well and add last.
Stir well and steam two hours. Serve with brandy sauce. This is a
very nice pudding and will keep for weeks in a cool place .

Simple Fruit Pudding.

Butter slices of bread, spread with apple jelly. Put in a pudding
dish with layers of dried or canned fruit, apricots, peaches or rasp-
berries. Pour over it a boiled custard and bake, adding the whitesfor
the top.

Custard. — One pint of milk, yolks of three eggs, three tablespoons
of sugar, pinch of salt, one-half teaspoon of vanilla. Follow directions
for making custards.

Christmas Pudding.

Two cups of raisins, one cup currants, two cups of apples peeled
and chopped, two cups of finely chopped suet, a pint of bread crumbs,
four eggs, cup of sugar, half teaspoon of salt, one nutmeg, one tea-
spoon each of cinnamon and cloves, two large cups of flour. Flour
the fruit from this. Either boil in a bag or steam in a pudding tin two
hours. Serve with any sauce given. Brandy or wine are the nicest.

Rice Pudding.

Half a cup of rice, one quart of milk, half teaspoon of salt, one cup
of sugar, half cup of whole raisins, a little cinnamon or nutmeg. Bake
slowlv two hours. Stir once or twice at first. Eat with hard sauce
flavored with lemon juice.

Apple Tapioca Pudding.

Half a cup of tapioca. Soak over night in a quart of cold water.
Put in a double boiler and cook until clear. Add one cup of sugar,
piece of butter, teaspoonful of lemon juice. Pare four good sized sour •
apples, take out core and pour the tapioca over them, and bake an
hour. Serve with cream and sugar, or whipped cream sauce.

Baked Fruit Pudding.

One cup milk, one cup flour, two eggs, tablespoon of butter, little
salt, one cup of) fruit, either apples or peaches. Put batter in a pud-
ding dish and sprinkle in the fruit. Serve with foaming sauce. 31

126 THE WEINHOLD DRUG CO.

Indian Pudding.

One quart of milk, two heaping tablespoons of Indian meal, four
of sugar, one of butter, three eggs, teaspoon of salt. Heat milk, pour
in meal slowly, cook a few minutes ; add butter and pour on the egg,
sprinkle in a little cinnamon and cloves or nutmeg. Bake in a slow
oven an hour.

Steamed Indian Pudding.

Scald a half pint of meal with half cup of boiling water, add two
tablespoons of Graham flour, one cup of milk, either sweet or sour,
one tablespoon of molasses, half a teaspoon ginger, one teaspoon of
cinnamon ; a little salt, level teaspoon of soda, two tablespoons of
chopped suet or butter. Steam two hours in a well greased pudding
dish. A half cup of currants can be added if desired. Serve with
any kind of sauce.

Dried Apple Pudding.

One cup dried apples, cup of molasses, one and a fourth cups of
flour, one-fourth cup of butter, one egg, one teaspoon each of soda,
cinnamon and cloves. Soak apples over night ; cut fine and mix with
the water in which they were soaked, add egg, sugar, butter and flour.
Stir soda with the molasses and apples. Steam or bake. Serve with
common sauce, or cream sauce. ^

Yorkshire Pudding.

For every teacup of sweet milk, take one egg, one and one-half
cups of flour, pinch of salt, and a heaping teaspoon of baking powder.
Stir to a smooth batter, and pour in a roasting pan under roast beef
half an hour before it is done.

PUDDING SAUCES.

In making sauces, if corn starch or flour is used, mix thoroughly
with the sugar while dry. This will keep lumps from forming. Do
not boil the sauce after the butter is added. If brandy or wine is
used, flavor after removing from the fire. If the juice or rind of a
lemon or orange is used put in just before removing, as boiling with
any of the grated rind is apt to make the sauce bitter. Do not make
your sauce until ready to serve. 3g

COMMON SENSE COOK BOOK. 127

Whipped Cream Sauce.

Two cups of whipped cream, one cup of powdered sugar, white of
an egg beaten to a stiff froth. Flavor with vanilla, lemon or wine.

Foaming Sauce.

One-half cup of butter, one cup of sugar, white of an egg beaten
to a foam, three tablespoons of wine or two of brandy, one-fourth of a
cup of boiling water, one teaspoonful of vanilla.

Common Sauce.

Melt one heaping tablespoon of butter, two teaspoonsful of flour
and a cup and a half of hot water ; add a cup and a half of sugar, and
two tablespoons of lemon juice.

Hard Sauce.

Cream equal parts of sugar and butter and flavor with lemon juice
or add a little nutmeg and cinnamon. Rub butter to a cream and add
sugar gradually.

Brandy Sauce.

One cup and a half of sugar, one heaping tablespoon of butter, one
level tablespoon of corn starch, cup and a half of boiling water. Boil
sugar and corn starch dissolved in a little water, add butter, "and re-
move from fire. Put in three tablespoons of good brandy.

Cream Sauce.

One-fourth cup of butter, one-half cup granulated sugar, two table-
spoons of wine, two tablespoons of cream. Cream butter, add sugar,
then wine, and lastly cream. Cook in a double cooker. Use lemon
or vanilla in place of wine.

Wine Sauce.

One cup boiling water, one tablespoon of corn starch, one-fourth
cup of butter, one cup of powdered sugar, one egg, one-half cup wine.
Wet the corn starch in a little cold water, and stir in the boiling
water. Boil ten minutes. Rub butter to a cream ; add sugar, then egg
and wine, and pour all into the water and corn starch. Stir well.

Molasses Sauce.

One cup of molasses, half a cup of water, one tablespoon of butter,
three tablespoons of vinegar or lemon juice, a little cinnamon or nut.
meg. Boil all together for twenty minutes and serve at once. 3h

Chap-O-Lene for the hands.

THE WEINHOLD DRUG CO.

POND S EXTRACT

Sore Throat,

Lameness,

Influenza,

Wounds,

Piles,

Earache,

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Sore Eyes,

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AVOID IMITATIONS.

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Hoarseness,

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?$SS«>| bore reet,

Face Ache,
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FAC-SIMILE OF

BOTTLE WITH

BUFF WRAPPER.

ACCEPT NO SUBSTITUTE.

COMMON SENSE COOK BOOK.

129

Caramel Sauce.

Put one cup of sugar in a small frying pan, and stir until it is a
light brown. Add a cup of boiling water, and cook slowly fifteen
minutes. Add a little lemon juice, and some of the rind or a piece of
stick cinnamon. Strain and serve hot.

Fruit Sauce.

One cup of sugar, large tablespoon of butter, one small tablespoon
of flour, cup of hot water. Mix the flour with the butter and stir until
a light brown, add sugar and water, and lastly half cup of canned
currents or any kind of jelly. Canned raspberries are very nice in
olace of currants. a*

After the first trial every lady will appreciate

COTTOSUET.

For Drugs, Medicines, or anything found in a well appointed

Drug Store, go to

THE WEINHOLD DRUG CO.

130 COMMON SENSE COOK BOOK.

SAUCES AND CATSUPS.

Lobster Sauce.

NE small lobster, four tablespoons of butter, two of flour, a little
cayenne pepper, two tablespoons of lemon juice, one pint of
hot water. Rub flour and butter together ; add water, pound-
ed coral and seasoning. Cook five minutes, and serve strained on the
lobster. This will do for all kinds of boiled fish.

Tomato Sauce.

One can of tomatoes. Cook in it a small slice of onion, two table-
spoons of butter, two of flour, a few cloves. Heat butter and flour to-
gether, and stir in the tomatoes. Season with salt and pepper. Strain
and serve with any kind of meat or fish .

Tartare Sauce.

The yolks of two eggs, three tablespoons of vinegar, a little mus-
tard, teaspoonful of sugar, a little pepper and salt to taste. Add a
tablespoon of onion juice. Add the last thing two tablespoons of but-
ter or half a cup of oil. Chop a tablespoon of capers, and add a table-
spoon of cucumber pickles after they are chopped. Serve with fried
fish and meats in jelly.

White Sauce.

One pint of milk, one cup of cream, four tablespoons of flour, yolks
of two eggs, salt and pepper. Put the cream and milk on in a cooker.
Put in the flour rubbed smooth in a little of the milk. Stir awhile,
and cook ten minutes. Addthe yolks of the eggs, and remove from
the fire. A tablespoon of parsley can be added. This is nice for sal-
mon, cod or halibut.

Mushroom Sauce.

Take one pint of stock, two tablespoons of flour, three of butter,
salt and pepper to taste. Melt the butter, add the flour, and stir
until brown; addthe stock and a can of French mushrooms. Cook
five minutes. This is nice served with beef, 3j

COMMON SENSE COOK BOOK. 131

Cream Sauce for Vegetables.

One cup of milk, teaspoon of corn starch or flour, two tablespoons
of butter, salt and pepper. If you have cream use it in place of butter.

Sauce for Fried Fish.

Two tablespoons of butter heated in a frying pan. Add a table-
spoon of chopped parsley, tablespoon of lemon juice, teaspoonful of
vinegar, salt and pepper. Pour over the fish before sending to the
table.

Chili Sauce.

Take twelve large, even-sized, ripe tomatoes, three green peppers,
two onions, two tablespoons of salt, three of sugar, one of cinnamon,
pint and a half of vinegar. Peel tomatoes and onions and chop fine.
Chop the peppers and boil all an hour and a half. This can be
doubled. A quart can of tomatoes can be used in place of ripe ones.

Tomato Catsup.

Take four quarts of tomatoes. Stew and run through a sieve. Do
not allow any of the seeds to go through. Boil the pulp down to jelly.
Be careful not to scorch it. Add a gallon of vinegar, four tablespoons
of salt, four of black pepper, two of allspice, three of ground mustard,
a little cayenne, one tablespoon of cinnamon and a teacup of sugar.
Bottle while it is hot and seal securely. If one likes onion add half a
dozen small ones to the pulp and cook with it.

Holland Sauce.

Put in a sauce pan two large tablespoons of butter, the juice of a
lemon, the beaten yolks of two eggs, a speck of cayenne, half a cup of
boiling water, salt and pepper to taste. Stir until it thickens. Strain
and serve with baked fish.

Mint Sauce.

One cup of fresh chopped mint, two tablespoons of sugar, one-half
a cup of vinegar. Let it stand an hour, and serve with roast lamb.

Horse Radish Sauce.

Cream two tablespoons of butter, add two tablespoons of grated
'horse radish, a tablespoon of thick cream, and half a teaspoon of vine-
gar. Stir in a little salt and a teaspoon of ground mustard. Keep on
the ice till thick and cold. Serve with any kind of cold meat. 3k

$500.00 Reward for any adulteration found in Log Cabin Maple Syrup.

Ad. on page 62.

132 THE WEINHOLD DRUG CO.

Bread Sauce.

One pint of milk, two tablespoons of fine bread crumbs, two table-
spoons of chopped onion, one tablespoon of butter, salt and pepper to
taste, one cup of coarse crumbs. Boil the fine crumbs, and fry the
coarse crumbs in the butter. Pour the sauce on the game and sprinkle
over the brown bread crumbs. si

To Cure Hiccough. — It is not generally known that a piece of loaf
sugar will instantly stop the most troublesome hiccough.

Candied Lemon Peel. — This is made by boiling lemon-peel with
sugar, then exposing it to the air until the sugar crystallizes.

Bed bugs, according to a lady correspondent, have a great aversion
to salt. She states that if the articles and places infested with bed
bugs are washed with salt water, and the crevices in which the ver-
min hide are filled with it, they will give no more trouble.

Lock Jaw. — The following is well worth saving for future refer-
ence: " Locked jaw from a rusty nail in the foot was entirely cured
in four cases reported by Dr. Kinkle, by applying to the whole spinal
column cloths saturated with chloroform, just at the approach of the
spasm. It was repeated at several returns of the spasm, always in-
ducing sleep and finally recovery."

A young man out west was intrusted with the money to bring his
father home a good family sewing machine. He carried off a neigh-
bor's daughter to Chicago, married her, brought her home and said :
" There, father, is the best one I could find."

A pretty girl and a wild horse are liable to do much mischief ; for
the one runs away with a fellow's body, and the other runs away with
his heart.

Extremes. — Many a fool has passed for a clever man because he
has known how to hold his tongue ; and many a clever man has passed
for a fool because he has not known how to make use of it.

igj^Try Caswell's Blood Cleaner. ^

J0flp"Gentlemen will find Chap-O-Lene very beneficial applied immediately
after shaving.

JC^^The only concern in the city making a specialty of high class printing.
engraving and embossing is The Swinburne Printing Company.

^3^-CasweH's Pectoral Balsam cures all coughs, colds and affections of the
throat, chest and lungs.

COMMON SENSE COOK BOOK. 133

SALADS.

^fc^jALADS should come to the table fresh, crisp and cold. To crisp
L^^ lettuce, celery or cabbage place them in the ice chest some
U time before serving. Never press down a salad to get it into
form. In arranging the salad toss it lightly with a fork. Do not cover
a delicate salad with hard boiled eggs or boiled beets, etc. Keserve
these for chicken, veal or turkey salads. Use the white leaves of the
celery, and the light green leaves of the lettuce. Always tear lettuce,
do not cut it. Wash it thoroughly, as hot house lettuce is very apt
to be covered with little green lice. Always wash all vegetables
thoroughly. Cut chicken with a knife not to fine. Shave cabbage
with a sharp knife, and cut your celery into small pieces. This is
better than chopping it. Rich salads like chicken, veal, salmon,
lobster, and shrimp are not served after meats at dinner, but are only
appropriate for lunch or tea. Vegetable salads, like lettuce, cucumber,
potato, tomato or cabbage are the best after meats. Do not add the
dressing until the salad is ready to be served. Salads can be garn-
ished with pieces of jelly, celery heads and the heart of the lettuce.
Use slices of lemon for all kind of fish salads. Asparagus, string
beans and peas must all be boiled in salted water until tender before
using. In mixing dressings, if hard boiled eggs are used powder them
with the back of a spoon ; beat raw eggs very light, add oil, and lastly
vinegar. A dressing should be ice cold before putting on the salad.
When oil is used pour in a drop at a time beating well all the time. A
nice way to serve fish salads is in shells in each of which is placed a
leaf of lettuce. Chicken salad can be served in a salad dish or enough
for one individual can be placed in a shell made of two leaves of let-
tuce and served from a platter. Use the Mayonnaise or cooked dress-
ing with all kinds of meat or fish salads. For green salads use a plain
or French dressing. 8m

134 COMMON SENSE COOK BOOK.

Salad Dressing. 1.

Mash the yolks of two hard boiled eggs, add one teaspoon each of
mustard and salt, a little cayenne pepper and a pinch of black pep-
per, piece of butter size of an egg, or three tablespoons of olive oil,
yolk of one raw egg, one-half cup of vinegar. A tablespoon of sugar
improves it. This is excellent for any kind of a salad.

French Salad Dressing.

One salt spoon of salt, one-half salt spoon of pepper, three table-
spoons of oil, one tablespoon of vinegar. If you like the flavor of
onion, add one tablespoon of onion juice. This can be obtained by
grating the onion with a coarse grater. To prepare this put the salt
and pepper in a cup, add the oil slowly, and then the vinegar. This
is nice for lettuce or potato salad.

Simple Salad Dressing.

Three eggs, one tablespoon each of sugar, oil and salt, small table-
spoon of mustard, cup of milk and one of vinegar. Stir oil, sugar, salt
and mustard until smooth, add eggs and vinegar and lastly milk. Put
in a bowl and place in boiling water until it thickens. This is enough
to use several times.

Cream Salad Dressing.

One-half cup of vinegar, a piece of butter the size of an egg, yolk
of one egg, a teaspoon of mustard, half a teaspoon of salt, a little cay-
enne pepper, two tablespoons of sugar. Cream sugar, butter, mus-
tard, egg and salt together; add vinegar and put in a bowl in boiling
water until it thickens like custard. Remove and add two table-
spoons of thick sweet cream. This is excellent for cabbage or lettuce
salads or any kind of a salad.

Quick Salad Dressing.

This can be made at the table. Yolk of an egg, tablespoon of
mustard, pinch of salt, six tablespoons of olive oil, tablespoon of lemon
juice. Stir yolk, mustard and salt until they thicken, and add oil drop
by drop, stirring all the time.

Mayonnaise Dressing with Butter.

The yolks of two eggs, one level teaspoon of salt, one of pepper,
two of white sugar, two teaspoons of mustard, one tablespoon of but-
ter, four tablespoons of vinegar. Stir mixture thoroughly. Put in a
bowl in hot water and stir until it thickens, and then set away to cool.

COMMON SENSE COOK BOOK. 135

Mayonnaise Dressing. 2.

Beat the yolks of three eggs very light, add a tablespoon of sugar,
tablespoon of mustard, a little cayenne pepper, teaspoon of salt. Beat
all to a cream, put in a bowl set in ice water and add a pint of olive
oil, dropping in gradually a few drops at a time until the mixture is
thick and very hard. Thin with half a cup of vinegar and juice of half a
lemon. A cup of whipped cream makes it very nice, but can be
omitted without injury to the dressing. This can be doubled for a
large company.

Chicken Salad. 1.

Free one cold boiled or roasted chicken of bones and skin. Cut the
meat into little dice or long strips . Season with salt and pepper. There
should be a quart. Have a pint of nice tender celery, cut into small
pieces about half an inch thick. Mix with the meat and when ready
to serve pour over it a Mayonnaise dressing. Garnish with slices of
hard boiled eggs or dices of beets. Serve on a platter, putting enough
for one individual on one of the large leaves of the lettuce.

Chicken Salad. £.

Cut up one chicken, using only the tender meat, add one cup of
cabbage, shaved very fine with a sharp knife, and one cup of celery
cut in small pieces. Pour over it a Mayonnaise dressing (see Mayon-
naise dressing with butter). Serve in a salad dish garnished with the
green leaves of the celery and the small leaves of the lettuce.

Turkey Salad.

This is especially nice in preparing for a large company. The
meat takes the place of chicken and is just as nice. Make the same as
chicken salad, using half cabbage and half celery. Garnish with
slices of cold hard boiled eggs and the green leaves of the celery.

Lettuce Salad.

Wash each leaf carefully. Drain and keep in a cool place until
ready to serve. Put the leaves in a salad bowl, the light ones in the
center. Tear some of the larger ones and arrange around these.
Pour over all a French dressing. A cream dressing can be used if de-
sired. 3o

Always Fry Doughnuts in

COTTOSUET.

Ad. on page 22.

136 COMMON SENSE COOK BOOK.

Cucumber Salad.

Take two cucumbers and cut off about one inch of the point. Cut
in very thin slices, and soak in salt and water for an hour. Take two
heads of lettuce, tear in small pieces. Drain the cucumber and put
with the lettuce in a salad bowl. Serve with a French or cream dress-
ing. Cucumber can be used without the lettuce.

Potato Salad.

Take one quart of potatoes cut in slices while hot. Cut in thin
slices one or two onions, or use two tablespoons of grated onion ; add
a little chopped parsley. Pour over all any kind of dressing, enough to
make it very moist. Place sprigs of parsley around the dish, and
serve cold. Bits of cold fried salt pork or bacon are nice mixed with
the salad.

Cucumber and Tomato Salad.

Place a layer of crisp lettuce in the bottom of a salad dish, a layer
of sliced cucumbers prepared as the above recipe says, then a layer of
sliced tomatoes. Pour either a French or Mayonnaise over the whole.

Tomato Salad.

Slice large tomatoes, arrange on a bed of crisp lettuce, sprinkle
with a little sugar and pepper, and pour over all a cream dressing.
Garnish with celery tips.

Salmon Salad.

Take one can of salmon, break in small pieces, add a little salt,
pepper, half a cup of vinegar, throw in a few whole cloves, a little
chopped onion if wished. Let this stand for two hours. Pour this off
and put the salmon in a circle of lettuce leaves, and pour a Mayon-
naise dressing over it. Garnish with hard boiled eggs, and slices of
lemon. Fresh salmon can be used the same way. Celery can be used
with the lettuce. Serve in shells lined with lettuce.

Lobster Salad.

Cut up the lobster like chicken, season with a French dressing.
Let it stand until ready to serve. Then tear up one-third as much
lettuce, mix with the lobster, and serve in a nest made of two large
lettuce leaves. Mix half of the Mayonnaise dressing with the lobster.
Put a tablespoon of the prepared lobster in the nest with a tablespoon
of the Mayonnaise dressing. Serve in a platter. Garnish with pars-
ley. A nice way to serve a small company is to serve the salad in
shells for this purpose, in each of which is placed a leaf of lettuce. 3p

COMMON SENSE COOK BOOK. 137

Oyster Salad.

Take a quart of oysters, and let them come to a boil in their own
liquor. Season with salt, pepper, tablespoon of lemon juice,[and three
tablespoons of vinegar. Put in the ice chest, and let them become
thoroughly cold. Put in a bowl and stick in the little tender celery
tops and some of the celery cut up. Pour over all a Mayonnaise dress-
ing, and garnish with white celery leaves. Any kind of a dressing is
nice with the oysters.

Cabbage Salad.

Take one quart of finely shaved cabbage and add two large slices
of onion chopped fine. Take two tablespoons of bacon or fat pork,
one teaspoonful of sugar, half a cup of vinegar, salt and pepper. Fry
the onion in the fat ; add the other ingredients until boiling. Pour hot
over the cabbage and serve.

Cabbage Salad. 2.

Take equal parts of finely shaved cabbage and celery ; pour on it
a plain salad dressing. Garnish with the boiled whites of the eggs
and the green leaves of the celery.

Shrimp Salad.

Take one can of shrimps, halve or chop them. Take one-half as
much celery or lettuce ; pour over all any kind of Mayonnaise dress-
ing. Garnish with a border of lettuce leaves, or prepare the salad the
same as for salmon salad. Serve in shells.

Bean Salad.

Cook string beans until tender in salted water ; cut them in halves
or quarters. Pour over them a French dressing and serve cold.

Beet Salad.
Take cold beets cut in small pieces. Mix with pieces of lettuce
and garnish with celery tips. Pour over all dressing No. 1, or a French
dressing.

Sardine or Fish Salad.

One quart of any kind of cold cooked fish freed from all bones.
Place on a bed of crisp lettuce. Split six sardines and remove any
bones. Place them in the center of the dish, cover with a boiled dress-
ing or a Mayonnaise. Place slices of lemon around the dish and gar-
nish with pariley or lettuce. 3q

iaP-Chap-0-Lene will positively cure chapped or rough skin.

138 COMMON SENSE COOK BOOK.

Veal Salad.

Cook real nice and tender, cut into dice and prepare the same as
for chicken salad. This is an excellent substitute for chicken salad.

Egg Salad.

Boil six eggs twenty minutes. Cut the whites in small pieces ;
rub the yolks through a strainer over the whites. Pour over all a
French dressing. Serve with balls of cottage cheese. 3r

What Makes a Bushel. — Wheat, sixty pounds; corn, shelled,
fifty-six pounds ; rye, fifty-six pounds ; oats, thirty-two pounds ; bar-
ley, forty-six pounds ; buckwheat, fifty-six pounds ; Irish potatoes,
sixty pounds ; sweet potatoes, sixty pounds ; onions, fifty-seven
pounds ; beans, sixty pounds ; bran, twenty pounds ; clover seed, sixty
pounds ; timothy seed, forty-five pounds ; hemp seed, forty-five pounds ;
blue grass seed, fourteen pounds ; dried peaches, thirty-three pounds.

Rheumatic Liniment. — Benzine, four ounces ; tincture camphor,
two ounces ; tincture opium, one ounce ; chloroform, one ounce; mix.
Apply by wetting a cloth or flannel with the liniment and laying on
the affected part ; then place a napkin, folded several thicknesses,
over that, and bind or press it gently on as long as the patient can
stand the burning sensation. It will not blister.

"Have the jury agreed?" asked the judge of a court attache whom
he met on the stairs with a bucket in his hand. "Yis," replied Pat-
rick, "they have agreed to send me out for a half gallon of whisky."

Comparison op the Sexes. — Women are said to have stronger at-
tachments than men. It is not so. A man is often attached to an old
hat ; but did you ever know of a woman having an attachment for an
old bonnet? Echo answers "never."

Apologies for Marrying. — Many strange apologies have been
urged for marriage. Goethe said he married to gain respectability.
Wilkes wedded to please his friends. Wycherly, in his old age, took
his servant girl to spite his relations. The Russians have a story of a
widow who was so inconsolable for the loss of her husband, that she
took another to keep her from fretting herself to death.

UJlfc-You are invited to call or write for samples of work when in need of any-
thing in the line of hierh class printing, from a calling card to a three-sheet poster.—
The Swinburne Printing Company, 9-11-13 Washington Avenue North.

THE WEINHOLD DRUG CO. 139

GREAT NORTHER! SOAP CO,,

MINNEAPOLIS, MINN.

Have the sole right to manufacture W. A. Woodburn's

SPANISH SOTOLE SOAP.

This soap is made from pure material, combined with Sotole.
or natural soap, from the Sotole plant and will excell all
other soaps in cleansing qualities, and yet it possesses a mild-
ness that will not injure any fabric. It also possesses great
curative properties which make it very desirable for family use.

SPANISH SOTOLE LAUNDRY SOAP

Will wash all kinds of cotton, linen, silk, woolen and worsted
goods, carpets and woodwork, better than any other soap.

SPANISH SOTOLE BATH AND TOILET SOAPS

Will be desirable for all toilet purposes, especially for those
needing a healing soap for chapped hands, etc., such as
mechanics, machinists, printers, farmers, and all others who
desire a soap to remove stains and leave the skin soft and
smooth.

SPANISH SOTOLE CURATIVE SOAP

Is a finer grade of soap, containing olive oil, and will cure
eczema, rash, prickly heat, burns, etc., and is used for med-
icinal purposes.

SPANISH SOTOLE SILVER SOAP

Will clean all kinds of gold, silver, brass, tin, nickel, and will
clean gilt picture frames and make them look like new.

Every housekeeper should keep a supply of these soaps.

All dealers in soaps will handle these goods. Try them,
prove them, and you will continue to use them.

140 COMMON SENSE COOK BOOK.

SOUPS.

rt0A OUPS are made from meat, fish and vegetables, with water or
|S^ milk. They are classified according to material, color, quality,
^U etc. When soup is made of stock, meat is the basis. To make
nutritious, healthful soups, requires study and practice. Always have
materials on hand such as dried herbs, rice, okra, vermicelli, onions,
carrots, whole as well as ground spices. Parsley is another necessary
article. With these soups can be make from scraps of meat left from
a meal. Pieces of steak, bones of roast beef or veal make a good
stock. Save the water in which chickens, beef tongues or leg of mutton
are cooked. The carcass of a turkey, in which are remnants of the
dressing, cooked slowly makes an excellent soup. It is not necessary
to buy meat expressly for the purpose of making soup stock.

By stock we mean a liquid containing the juice and soluble parts
of meat and bone, which has been extracted by slow cooking. Stock
made from meat without bone or gristle will not jelly when cold.
Stock can be made from the cheapest inferior parts of meat, whieh yield
the most nutriment when cooked. When buying meat for stock select
a piece from the shin or lower part of the round of beef or veal. This
has a bone with marrow, and a large proportion of gelatine. Stock
made from roasted or browned meats is the most nutritious. A bay
leaf adds greatly to the flavor of soup. Always put your meat or soup
bone into cold water without salt, and let it cook slowly for several
hours. Cover closely ; thus keep the flavor of the meat from escap-
ing with the steam, and also prevents it from being reduced too
quickly by evaporation. Skim the stock several times, and when the
meat is reduced to rags, strain, and put away in an earthen jar. When
cold remove the grease from the top. This is the basis of several
kinds of soups, and will keep in a cool place for some time. Soups
can be served thin, or thickened with flour, corn starch and different
vegetables. Do not put away stock with vegetables in it, as they are
apt to sour it. For coloring soups brown, use caramel, browned flour
and onions browned in butter. Caramel can be made by boiling one
cup of sugar and two teaspoons of water in a sauce pan until brown ;
then add half a cup of water and boil for a few minutes. Serve soups with

COMMON SENSE COOK BOOK. . 141

bread browned in the oven, and cut in small dice, or squares of bread
thrown into boiling fat, and browned. Serve with oyster soup crack-
ers crisped in a hot oven. Clear stock by removing the fat, and using
the white of an egg for every quart of stock. Do not add the egg when
the stock is hot, but set it on the fire and stir all the time, until it
comes to a boil. A scum will form which when taken off leaves the
liquid clear and sparkling. Always strain thoroughly. Cook your
vegetables that require long boiling, as rice, sago, macaroni, tapioca,
etc., separately, then add the stock. Serve with clear soups slices of
lemon, yolks of hard boiled eggs, force meat balls, or a spoonful of
grated Parmesau cheese on each plate. The nicest of clear soups is
the French, called Consomme.

For five pounds of clear meat and bone use about six quarts of
water. Add a pinch of sugar to all soups. Thick soups require more
seasoning than thin ones. Never use any kind of meat that is the
least bit tainted, as the stock witl taste of it. Cayenne pepper, Worces-
tershire, Halford or Chili sauces and catsup are used by some, but
must be used cautiously. Wine is also used by some for the extra
flavor. If soup is salted too much modify by adding a little sugar and
a tablespoon of vinegar.

Asparagus Sauce.

Two bundles of asparagus, one quart of stock, one pint of milk,
one cup of cream, three tablespoons of butter, three of flour, one onion,
salt and pepper to taste. Cut off the tops and cook awhile in salted
water ; cook the remainder until done. Cut the onion in small pieces,
and fry in the butter, add flour and then add the stock and asparagus.
Boil twenty minutes, strain and add the milk and cream.

Bouillon.

Melt one tablespoonful of butter in a sauce pan, add one-half an
onion sliced very thin. Cook until the onion is browned, then add
one and one-half pounds of finely chopped beef (that from the round
being best), one and one-half pints of cold water. Cover the pan and
let all simmer gently for two hours. Strain, and return to the kettle,
and boil Beat the white of an egg with one-half cup of water, add
this to the bouillon, and boil four minutes, strain, and if it is too light
add caramel, but have it very clear. 3t

JJH^We guarantee our work. If it is not entirely satisfactory send it back:
donTuse it up and then ask for a rebate, as you won't get it. We don't care to
deal with cranks. The Swinburne Printing Company.

Child's Cough Cure is prepared especially for children.

142 COMMON SENSE COOK BOOK.

Mock Bisque Soup.

Stew one pint of tomatoes for twenty minutes with one slice of
onion, one bay leaf, and one sprig of parsley. Put through a sieve, and
return to the stove. Rub one large tablespoon of butter, and two of
flour to a paste, stir into one quart of boiling milk until it thickens.
Add one teaspoon of sugar and one-half a teaspoon of soda to the
tomato. Strain into the milk and serve at once.

Beef and Vegetable Soup.

Put a good soup bone on in cold water, about three quarts to a
three-pound soup bone. Simmer slowly until the meat falls from the
bone. Skim frequently as the scum rises. Remove the fat, which
hardens when the stock is cold. Peel, wash, and slice three potatoes,
cut up one-fourth head of cabbage, peel and slice two onions, one head
of celery, and tomatoes if desired. Boil until done in the stock. Strain
and serve. Some use carrots and turnips. Season with parsley,
thyme and sage. Force meat balls are nice served with beef soup.
Drop them in the soup just before serving.

Beef Soup.

Take bones and trimmings from a large roast of beef, two cold
mutton chops, pieces of sirloin steak ; add three quarts of water. Let
this boil slowly until the meat is in rags. Strain and cool ; remove fat
and when ready to use heat to a boiling point, and add one tablespoon
of salt, four cloves, one tablespoon of mixed herbs. If a cold fried egg,
baked apples or cold boiled onions are found in the pantry add them
to the stock. Boil a few minutes and strain and serve.

Bean Soup.

Take one quart of any good beef stock. Soak a coffee cup of beans
two hours, and boil for an hour and a half. Add to the stock, and
boil awhile. Season with salt, pepper and sprinkle in a few bread
crumbs, and serve hot. If desired add three potatoes, a small piece of
turnip and a parsnip, all cut up fine. An onion gives the soup a nice
flavor.

Bean Soup Without Meat.

Boil one pint of beans in a quart of water ; pour off the water, and
add a fresh quart of water. Cook until very tender. Skim out half of
them ; to the other half add one cup of sweet cream or half milk and
cream, butter size of an egg, pepper and salt to taste. 8u

__ 'The Swinburne Printing Company would like to see you when you have
any use for printer's ink.

COMMON SENSE COOK BOOK. 143

Consomme.

Two pounds of shin of beef, two pounds of knuckle of veal, one
fowl. Cook all in four quarts of cold water. Simmer until the meat is
in shreds. Cut up three onions, one-half a carrot, one-half a turnip,
and fry them in ham fat or the drippings. Strain the stock, when cold
remove the fat ; add the vegetables and season with a little celery,
parsley and rind and juice of a lemon. Strain and serve clear. Clar-
ify with the white and shell of an egg, as given in the preface. It
should be transparent and of a light brown color. The stock from beef
alone can be used.

Celery Soup.

Take one quart of milk, one small half teacup of boiled or steamed
rice. Put in a steamer over boiling water. Cook five or six sticks of
celery in a little water until tender ; add to the milk and put in a piece
of butter size of an egg, pepper and salt to taste. Cook over the water
one-half an hour, and just before serving add one well beaten egg to
the hot soup and serve hot.

Chioken Soup.

Take the broth left after boiling chickens to fry, or for a salad.
Strain and add small pieces of the chicken. Season with salt and
pepper and a little minced onion. Thicken if desired with one table-
spoon of corn starch, or add two well beaten eggs. Boil twenty min-
utes and serve with slices of lemon.

Chicken and Beef Consomme.

Cut one pound of lean beef from the round into small pieces, add
one pound of chicken bones. Cover with cold water and let it stand
on the back of the stove and simmer for four hours. Add two slices of
onions, a bay leaf, a sprig of parsley, slice of carrot and a piece of cel-
ery. Cook for an hour slowly ; strain and let it cool. When cold
remove the fat and heat when ready to serve. If not clear and brown,
color and clear as directed in bouillon.

Duchess Soup.

Take one quart of milk and heat to the boiling point. Take two
large onions and slice fine and fry in two tablespoons of butter; fry
awhile and then add two tablespoons of flour. Stir all into the milk
and cook ten minutes. Strain and return to the fire. Add two table-
spoons of grated cheese, and the last thing three well beaten eggs.
Season with salt and pepper. Do not boil after adding the eggs. The
cheese can be omitted. sv

144 COMMON SENSE COOK BOOK.

Clam Soup.

Twenty-five small clams, one quart of milk, half a cup of butter,
one tablespoon of chopped parsley, three potatoes, two tablespoons of
flour and salt and pepper to taste. Chop the clams fine and drain.
Chop the potatoes and cook them in the milk. Rub butter and flour
together and add to milk and potatoes. Add parsley, pepper and salt,
and cook for awhile. The last thing add the clams. The liquor from
the clams is not used. Cook the potatoes in the milk at least fifteen
minutes before adding the other ingredients.

Lobster Soup.

One small lobster boiled in three pints of stock or water. Pound
and use the coral if there is any. Cook three tablespoons of butter
and three of flour together ; stir into the soup and season with salt,
pepper and a speck of cayenne. Boil a few minutes and strain. Add
pieces of the lobster to the soup and serve at once.

Green Corn Soup.

Six ears of sweet corn or one pint of pulp. Boil the cobs in cold
water thirty minutes and strain. Put the corn water on and add the
corn pulp and cook fifteen minutes. Thicken with a tablespoon of
flour and one tablespoon of butter cooked together. Add salt and
pepper, a teaspoon of sugar, and just before serving add one pint of
milk or cream.

Julienne Soup.

One quart of stock, and one pint of mixed vegetables, salt and
pepper to taste. Cut celery, turnip, carrot, and onion into small dice
and cook until soft. Add to the stock, and serve hot. In summer use
green peas, asparagus or string beans.

Mulligatawney Soup.

Take chicken or turkey left from dinner, and scraps of roast veal,
lamb or mutton ; add four quarts of water. Cut up fine four stalks of
celery, two onions, two slices of carrot, cook for twenty minutes in
four tablespoons of butter ; to this add two tablespoons of flour and one
tablespoon of curry. Stir this into the soup and cook four hours ;
then remove and strain. Add a small cupful of barley, that has been
simmering on the back of the stove for several hours, and bits of the
chicken or turkey. Cook awhile and serve. 3w

DEMAND Log Cabin Maple Syrup.

COMMON SENSE COOK BOOK. 145

Lamb Soup.

Boil a nice leg of lamb or mutton in three quarts of water. Use
the water for the soup. Chop two onions and a potato fine, and two
large tomatoes : add these to the soup and boil one hour. Have a half
a cup of barley simmering on the back of the stove ; add this to the
other and boil fifteen minutes. Season with salt and pepper. This
can be thickened if preferred by adding a tablespoon of flour wet with
cold water.

Mock Turtle Soup.

Wash, clean and soak for awhile one calf's head. Remove the
brain and tongue. Take four pig's feet, and the head, and boil in a
gallon of water three or four hours, or until the flesh slips from the
bones. Skim thoroughly. Add a tablespoon of salt. Remove the
meat and put it where it will cool so as to cut up into dice. Keep the
rest for force meat balls. Put the bones on to cook again, add six
cloves, six allspice, stick of cinnamon, tablespoon of mixed herbs, two
onions, one carrot, one turnip, one stalk of celery. Let this cook until
all is reduced to two quarts. Strain and cool. Remove the fat when
cool. Make a brown thickening of two tablespoons of butter, and two
tablespoons of corn starch and one pint of brown stock. Stir this into
the other stock. Add a cup of the meat cut into dice and finish the
seasoning by adding the last thing a glass of sherry or Maderia wine and
the juice of a lemon. Serve with sliced lemons and make force meat
balls and throw into the soup five minutes before taking from the fire.
Make the balls as follows : Rub the yolks of three hard boiled eggs to
a paste, using the -brains to moisten the yolks with ; season with a little
pepper, salt and lump of butter. Mix this with two well beaten eggs
and with the hands mold into little balls, and throw into the soup a
few minutes before it is done.

Noodle Soup.

Make noodles by adding to one egg as much sifted flour as it will
absorb ; salt and roll out thin ; dredge with flour, roll over and over
into a large roll. Cut into strips, shake out and drop into any kind of
clear, thin soup.

Oyster Soup.

Two quarts of water, tablespoon of salt, two tablespoons of butter,
pepper. Heat to the boiling point and add a pint of oysters. Skim
carefully and add just before serving half a cup of sweet cream and a
few crackers rolled fine. 3X

"Caswell's Pectoral Balsam is guaranteed to give satisfaction or money

146 COMMON SENSE COOK BOOK.

Okra Soup.

Take two quarts of nice stock either made from a good beef bone
or from chicken or turkey, add one quart of water, and salt and pep-
per. Fry one-quarter of a pound of salt pork out, and add one onion,
and one quart of green okra cut into small pieces. Cover and fry half
an hour. Add to this before removing two tablespoons of flour. Add
this to the other ingredients ; simmer two hours, strain and add any
pieces of the chicken. Serve with a dish of steamed rice.

Milk Stew.

Three pints of milk to pint of oysters. Bring the milk to the boil-
ing point and add the oysters. Skim and season with a large lump of
butter, pepper and salt to taste. Do not let the milk boil and be very
careful that it does not scorch.

Onion Soup.

Bring one quart of milk to the boiling point, put three tablespoons
of butter in a frying pan ; in it throw six onions sliced fine. Let them
cook for some time. Add to the onions a tablespoon of flour. Turn
this mixture into the milk and cook fifteen minutes ; strain and season
with salt and pepper. Beat the yolks of two eggs and add one cup of
cream or milk to them, stir into the soup and serve hot. If you use
milk instead of cream put in an extra lump of butter. The thickening
can be left out.

Ox Tail Soup.

Take a couple of ox tails, skin, joint and soak them in lukewarm
water for awhile. Chop up two onions, season with a little cayenne
and allspice, add this to the meat. Bring them to the boiling point
and skim ; when the scum has ceased to rise cover and let them cook
two hours. Strain and add two tablespoons of mushroom catsup, and
a glass of sherry wine. Return the meat to the soup, boil together
and serve with toasted bread.

Pea Soup.

Take two quarts of good beef stock, and in it boil one quart of
green peas or split peas. If they are dry peas soak over night and boil
until tender in just a little water. Add peas to the stock and cook un-
til the peas are done enough to pass through a sieve. Strain through
a sieve and season with pepper and salt. Let the soup simmer for
thirty minutes and just before serving stir in a tablespoon of butter in
which has been stirred a teaspoon of flour. A cup of cream stirred in
just before serving improves it greatly. If you have no cream use
milk and double the butter. 3v

COMMON SENSE COOK BOOK. 147

Potato Soup.

A quart of milk put on to boil with an onion and a stalk of celery.
Pare six potatoes and boil thirty minutes ; turn off the water and mash
fine. Add the milk, pepper and salt to taste and a tablespoon of butter.
Rub through a strainer ; serve at once. A cup of cream greatly im-
proves the soup.

Turtle Soup.

Take a can of green turtle. Take the green fat by itself and cut
into little pieces. Boil the rest of the turtle in three pints of water.
Season with six pepper corns, a few cloves, a sprig of parsley, and a
little sage and thyme. Put a tablespoon of butter in a pan, and fry in
it one large onion, a slice of carrot, one of turnip, and a little celery.
Skim out these and add to the soup. In the butter left add a table-
spoon of flour. Stir into the aoup and cook glowly an hour. Strain
and serve with the green fat. Four tablespoons of wine can be added
if desired.

Tomato Soup.

A quart can of tomatoes or a quart of fresh tomatoes, one pint of
water. Cook the tomatoes and water twenty minutes. Take a large
tablespoon of butter, and fry in it one minced onion, and when brown
add one tablespoon of corn starch ; add to the tomato, and cook fifteen
minutes. Strain through a sieve, and season with salt, pepper, and a
teaspoon of sugar.

Milk Tomato Soup.

One can of tomatoes cooked twenty minutes in one pint of water.
Add a small teaspoon of soda. Bring a quart of milk to the boiling
point, season with butter, pepper and salt to taste. Add a little rolled
cracker ; add this to the tomato, and boil a few minutes and serve hot.

Turkey Soup.

Take the carcass of a turkey left from dinner and what remains of
the gravy, dressing, bones, etc. Put in three quarts of cold water, and
cook slowly for three or four hours. Strain and cool. Skim off the
fat ; pick off bits of the meat and add to the soup. Thicken if desired,
with a little flour wet with cold water.

Vermicelli Soup.

Take a quart of good rich beef stock, and add one-half a cup of
vermicelli broken up, and cooked in a little salted water about fifteen
minutes. Season with salt and pepper. Macaroni can be used in
place of vermicelli. 3z

148 COMMON SENSE COOK BOOK.

Vegetable Soup.

One-half a cup of chopped onion, one cup of cabbage, one-half a
cup each of turnip and carrot, one cup of potato, a stalk of celery. Put
all but the potato and cabbage into two quarts of boiling water, and
cook thirty minutes ; then add cabbage and potato, one teaspoon of
sugar, salt and pepper to taste ; one tablespoon of parsley and sage
chopped fine. Cook thirty minutes and rub through a sieve. Add
two tablespoons of butter, and a cup of sweet cream. This soup can
be thickened by adding a tablespoon of flour fried in the butter.

Clam or Fish Chowder.

Three pounds of cod, bass or salmon, six potatoes, a piece of salt
pork, two onions, tablespoon of salt, a little pepper, tablespoon of but-
ter, quart of milk and six large crackers. Remove the scales. Wipe
the fish carefully, and cut into pieces two inches square. Put the
bones and head on to boil. Slice the potatoes, and parboil them. Fry
the onions and pork fat and butter together. Strain the fat, leaving the
onions. Put in the potatoes, and the water in which the bones were
boiled. When boiling put in the fish, and add the milk. Split the
crackers, and pour the chowder on them. If wanted richer stir in two
eggs well beaten. Clam chowder is made the same way, using half a
peck of clams in their shells in place of fish and using the liquor.

Barley Soup.

A teacup of barley, quart of chicken stock, one onion, a little mace
and cinnamon. Cook barley several hours. Rub through a sieve, and
add a pint of cream or milk. If it is milk add two tablespoons of but-
ter. Salt and pepper to taste. Rice soup can be made by using rice
in place of barley. 4a

Mrs.'Masterman uses and recommends

OOTTOSUET.

If your grocer don't keep it he can get it for you. Made only by

S ~W I IF T Sc O O.,

South Omaha, Neb.

COMMON SENSE COOK BOOK. 149

VEGETABLES.

fjjg) Y VEGETABLES we mean such plants as are used for food, and
[gp comprise all parts of the plant from the root to the leaves-
The fresher the vegetables are the better. They should be
washed and cleaned thoroughly in cold water, and cooked in boiling
water. Always salt the water in the proportion of a teaspoonful of salt
to a quart of water. The time of cooking varies with the age of the
vegetable. All should be cooked until tender, and no longer. String
beans, turnips, parsnips, carrots and cauliflower require from one to
two hours. Potatoes boiled require thirty minutes ; fcbaked forty-five.
Onions are best put in warm salt water for awhile before cooking ; this
removes the strong odor. In cooking greens add salt and a pinch of
soda to preserve the color. Add a pinch of soda always to any kind of
beans. This removes the strong, beany taste. Old potatoes should be
soaked in cold water some time before cooking. In cooking potatoes
remove and drain as soon as done. Uncover a little to let the steam
out, and place on the back of the stove to dry out. This makes them
mealy. »The secret of mealy potatoes is to cook them rapidly and re-
move and drain as soon as done. Try with a fork, and if soft, drain.
Some prick baked potatoes as soon as done or squeeze a little. This
lets out the steam and keeps them from being watery. Raw potatoes
that are to be fried should be sliced thin, and soaked in cold water.
This draws out the starch and makes them crisp instead of mealy.

Asparagus.

Wash and clean thoroughly. Use only the tender part of the
stalk. Cut off any that is white. Boil in salted water. Boil the stalk
first, and then throw in the tips. When tender season with a little
cream, lump of butter and pepper to taste. The asparagus can be
cooked whole and served with melted butter. 4b

150 COMMON SENSE COOK BOOK.

Asparagus on Toast.

Prepare as above, only leave the stalks whole. "When tender put
in a lump of butter, pepper and a little thickening if one likes it, and
pour it over slices of toasted bread. The water must be boiled down
so as to leave just enough for the gravy. Use a teaspoon of corn
starch for thickening.

String Beans.

String by cutting off the ends of the pods. Cut in inch pieces or
break. Boil from one to two hours until perfectly tender. Beans re-
quire longer time than most vegetables. Throw in a pinch of soda
just before draining. Add a cup of cream or part milk, a piece of but-
ter, salt and pepper to taste. Shelled beans should be prepared with
the same kind of dressing, only they do not require as great a length of
time to cook tender.

Baked Beans.

Pick over and wash one quart of beans, soak in plenty of water
over night. In the morning pour off the water ; cover with hot water
and let them come to a boil. Pour off this water and add more. Boil
until they begin to split. Put the beans in an earthen jar or crock
always saved for this purpose. Throw in a pinch of soda. Put in the
bottom one pound of good fat and lean salt pork. Mix a little mustard
with two tablespoons of molasses, and a little water. Have water to
cover the beans. Bake all day. Watch them and if they need any
more seasoning and water add it. Some add a little chopped onion
for additional flavor or put two slices of an onion on top of beans.

Boiled Dinner.

Use a nice piece of corn beef, put on in warm water and when it
comes to a boil pour off the water and add enough more to cover well.
Skim off the scum as it rises. Before the vegetables are put in remove
the meat and put in vegetables as follows : Turnips cut in slices, cook
awhile and then add cabbage cut in quarters, pototoes whole and a
few carrots or parsnips. Beets should be boiled in some of the liquor
separately. After removing the vegetables put in the meat for a few
minutes to heat through. Serve cabbage and beets in separate dishes.
Place turnips and carrots or parsnips on the platter with the meat.
Season with butter, pepper and vinegar to suit the individual taste.
Prepare the beets as the recipe below says. 4c

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COMMON SENSE COOK BOOK. 151

Beets.

Cook whole. Do not break off fibers or roots, or peel, as the juices
escape. Cook from one to five hours. When tender drop in cold
water and slip off the skins. Slice in a dish, add pieces of butter, pep-
per and salt ; pour over a little vinegar and let them stand in a hot oven
a few minutes. Serve hot. Place some of the beets in vinegar and a
few pieces of horse radish on top and let stand for a day or so for
pickles.

Beet Greens.

Wash the young beets and tips very thoroughly. Cook in salted
water with a piece of salt pork. Take out and drain and dress with
butter, pepper and vinegar.

Corn Oysters.

One cup of flour, half a cup of butter, three tablespoons of milk,
teaspoon of salt, pepper, one pint of grated corn. Pour corn on the
flour, add the rest and fry in the frying pan in which is hot fat to the
depth of two inches. Put in batter by spoonfuls.

Boiled Corn.

Clean off all the silk carefully and cut the heads off the cob. Boil
in salt water three-quarters of an hour, or cut the corn (after it is
cleaned) with a sharp knife from the cob. Stew with a little water.
When tender add milk, butter, pepper and salt to taste. Beaten eggs
added makes a rich dish.

Cauliflower .

Take off the green leaves and stalk, put on to cook in boiling water.
Boil for an hour or longer until tender ; pour off water and add a cream
sauce. It is a good plan to let it soak in salt water before cooking.

Succotash.

Take equal quantities of shelled beans and corn cut from the cob.
Cook each separately until tender. Mix together and season with
cream and milk, a large piece of butter, pepper and salt. A little
sugar if one likes it. Succotash can be made from canned corn and dry
beans the same way. The beans must be soaked over night and boiled
until tender before adding them to the corn. Season as above.

Cabbage.

Slice with a sharp knife very fine, put in a stew pan and add a lit-
tle water. Cover closely and cook until tender. Add milk, butter,
pepper and salt to taste, or a cream sauce. 4d

152 THE WEINHOLD DRUG CO.

Fried Cabbage.

Slice cabbage fine, place in a pan in which are some pieces of bacon
or salt pork, previously fried a little. Add a little water, cover closely
and cook down until brown. Some add a little vinegar just before re-
moving from the stove. Cabbage is considered indigestable, and some
boil it with a small piece of red pepper and change the water once or
twice. It is more wholesome served as a salad.

Celery with Cream Sauce.

Wash and scrape celery, cut in pieces two inches long. Boil half
an hour, drain off water and add a cream sauce. (See sauces.)

Egg Plant.

Cut the plant in slices, pare these and cover with boiling water in
which has been put a teaspoonful of salt ; let this stand an hour.
Drain, and pepper the slices and dip in beaten egg and bread crumbs.
Fry the piec es in boiling fat. Or the slices can be fried in just enough
pork fat or >acon to brown them.

Macaroni and Cheese.

Boil about four ounces of macaroni, broken up in small pieces in
a little salted water about fifteen minutes. Grate a quantity of cheese.
Put in an earthen dish a layer of macaroni, a layer of grated cheese,
bits of butter, pepper and salt, another layer of macaroni, then cheese
until the dish is full. Pour over it all enough milk and cream to come
to the top. Bake slowly three-quarters of an hour.

Macaroni with Tomato.

Boil in a little salted water a little macaroni (about a cupful)
a few minutes, pour over it a quart of canned tomatoes. Season with
pieces of butter, salt, pepper, a little minced onion and sprinkle sifted
bread crumbs on top. Bake in hot oven three-quarters of an hour.

Italian Macaroni.

Take a piece of beef, about two pounds, half a pound of salt pork,
two chopped onions. Let all cook for awhile ; add a quart of toma-
toes, pepper and salt, and cook all for three hours. Boil a sufficient
quantity of macaroni fifteen minutes, put a layer in a dish, cover with
some of the mixture above, a layer of grated cheese and so on until the
dish is filled. Bake an hour. 4e

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COMMON SENSE COOK BOOK. 153

Boiled Onions in Cream.

Wash and peel, cook in salted water until tender ; do not pour off
all the water. Add a cup of cream or milk, piece of butter, and pepper
and salt to taste.

Fried Onions.

Cut in thin slices, boil in a little salted water. Add a generous
supply of butter or beef drippings ; season. Cover closely and fry un-
til brown.

Scalloped Onions.

Slice large onions in thin slices. Put in a dish a layer of bread
crumbs, pieces of butter, pepper and salt, then a layer of the onion.
Do this until the dish is full. Moisten with milk enough to fill up the
dish. Bake an hour.

Green Peas.

Boil green peas until tender ; drain. Put in a sauce pan two table-
spoons butter, one of flour, a little sugar. Stir until well mixed ; add
a cup of cream, the peas and let all come to a boil.

Prepare canned peas in the same way. Leave out the thickening
and sugar if one prefers.

Potatoes, Boiled or Baked.

Peel and put to soak in cold water. Select ones as near of a size
as possible ; leave the small ones to be cooked for mashed potatoes.
Boil thirty minutes in boiling water in which has been thrown a hand-
ful of salt. Try with a fork and remove as soon as done. Drain and
set on the back of the stove with the cover partly off to let the steam
escape. Clean potatoes for baking with a small brush. Cut out all
the black spots, and bake from half to three-quarters of an hour.
Baked potatoes should not stand a moment, but be served immediately.

Scalloped Potatoes.

Take potatoes and slice thin, put in a dish in layers. Between put
bits of butter, pepper and salt. Pour over enough sweet milk to fill
the dish. Bake three-quarters of an hour. Cold boiled potatoes can
be used in place of raw.

Lyonnaise Potatoes.

One quart of cold boiled potatoes cut into small slices, one chopped
onion, three tablespoons of butter. Season with chopped parsley,
salt and pepper. Fry onions in the butter, then add potatoes. Stir
arefully so as not to break. Serve on a hot dish. 4f

154 THE WEINHOLD DRUG CO.

Mashed Potatoes.

After boiled potatoes are drained, mash thoroughly ; add milk,
cream, a piece of butter, and stir until smooth. The longer they are
beaten the better. Put in a vegetable dish. Smooth and press down
with a spoon and knife. Put bits of butter on top, and a little pepper.
Place in a hot oven for a few minutes.

Potato Balls.

Take mashed potatoes left from dinner, mix with the yolk of an
egg and a little flour, pepper and salt, a little chopped parsley and
butter. If not moist enough add a little cream. Mold into balls with
the hand, and fry or bake brown.

Creamed Potatoes.

Cut cold boiled potatoes into cubes or slices. Cover with milk,
season with pieces of butter, salt, pepper and chopped parsley.

Saratogo Potatoes.

Cut in thin slices and fry in boiling fat. Skim out and put in a
covered dish. Sprinkle over a little pepper and salt.

Sweet Potatoes.

These can be baked or boiled. They are the best baked. When
cold they can be fried or creamed the same as other potatoes. They
are nice cooked till tender and browned with roast beef.

Rice.

Rice should be thoroughly washed in several waters. It is cooked
in several ways. It is the best steamed.

Steamed Rice. — To one cup of rice add two cups of boiling water,
and half a teaspoonful of salt. Cook in a double boiler half an hour.
Stir with a fork to let the steam escape, and cover. Cook until the

water is absorbed and the rice is tender.

Savory Rice.

Fry a table spoonful of chopped onion in one of butter until yellow.
Add one cup of uncooked rice. Then add one pint of chicken stock
and steam thirty minutes in a double boiler. This is an excellent side
dish. Season if desired fcwith cayenne pepper, chopped parsley and
herbs. 4g

JJ^*Caswell'» Blood Cleaner will purify the blood.
Use Chap-OLene for all roughness of the skin.

THE WEINHOLD DRUG CO. 155

Squash.

Squash can be either steamed or baked. If steamed remove from
shell, and mash and season with a liberal supply of butter, a little
pepper and salt. If baked, cut in small pieces and serve. Let each
individual season his own to taste.

Turnips.

Cook these from one to two hours. Cut in thin slices. Mash fine
and season with butter, pepper and salt. Some pour white sauce over
them.

Parsnips.

These, to be fit to eat, should remain in the ground during the
winter. Boil, cut into half -inch pieces and serve with cream sauce,
or fry pieces in frying pan with lard or drippings.

Tomatoes.

Scald, peel and cut in slices. Cook as rapidly as possible. Sea-
son with a large piece of butter, pepper and salt, and a little sugar.
Canned tomatoes can be used the same way. Serve with toast if de-
sired. A little minced onion flavors them nicely. 4h

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156

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THE WEINHOLD DRUG CO. 157

INDEX.

Page.

Angels Food 20

Apple Charlotte 59

Apple Snow 57

Balls for Soup 102

Biscuits 11

Blanc Mange 57

Bread ; 5 to 9

Breakfast and Tea Cakes 10 to 16

Buckwheat Cakes 13

Cake 17 to 30

Candy 36 to 38

Catsups 130

Charlotte Russe 53 and 55

Cheese Sandwiches 99

Cookies 31 to 35

Corn Beef Hash 99

Creams and Custards 53 to 61

Creams and Ices 41 to 51

Crullers 64

Crumpets 16

Custards 53

Doughnuts and Crullers 63 to 64

Dumplings 102

Dutch Cheese — 10i

Eggs 65 to 69

Egg Sandwiches 99

Fish 77to79

Frappie 45

Fritters 73 to 75

Frosting 71 to 72

Gems 13

Gravies 98

Griddle Cakes 13*

Hash 99

Hermits 3j

How to Be Happy 32

Ices and Creams 41

Johnny Cake 12

Jumbles 31 and 33

Lettuce Sandwiches 99

Lobsters 102

158 THE WEINHOLB DRUG CO.

Page.

Macaroni and Cheese 152

Meats 85 to 93

Meat Pie ,. 101

Mince Meat 107

Miscellaneous Recipes 99 to 102

Muffins 11

Mush 14

Orange Souffle -• 59

Oyster Dressing , 102

Pastry "... 103 to 110

Peach Cobbler 109

Pickles Ill to 114

Pies 103

Pop Overs 14

Poultry and Game .» 93 to 97

Preserves and Jellies 115 to 119

Puddings 120 to 126

Pudding Sauce 126 to 129

punches 51

Rolls .' 12

Salads " 133 to 138

Sally Lunn 12

Sauces and Catsups 130 to 132

Scalloped Mutton 101

Shell Fish 81 to 83

ShortCake 109

Snaps 33

Soups 140tol48

Succotash : 151

Tarts HO

Toasts 15

Turbot • 79

TurkishRice 101

Vegetables 149 to 155

Wafers 35

Wafflea 14

Washington Pie 109

Welsh Rarebit 15

Yeast 7

£-

THE WEINHOLD DRUG CO. 159

Index to Advertisements,

Page.

Adams Manufacturing Co 160

Anglo-American Drug Company 84

Beeman Chemical Company 26

Val Blatz Brewing Company 80

Bruceline Company 124

California Fig Syrup Company 50

J. W. Cole & Company 54

Crescent Creamery Company 94

Jos. Dixon Crucible Company 34

Dorsett, the Caterer 100

Emerson Drug Company 52

Fountain Spring Water Company 92

Great Northern Soap Co * 139

MaxGessler 90

Healey & Bigelow 74

Holly Flouring Mills ." 78-155

Fred T. Hopkins 66

E. W. Hoyt & Company 104

W.J. Hurd 68

Minneapolis Brewing Company 38

The Morgan Drug Company 58

New York Condensed Milk Company 42

J. P. Olds 44

J. C. Paul & Company 48

Penna. Salt Manufacturing Company 40

Phoenix Mill Company.... 60-156

H. B. Piatt 108

Ponds Extract Company 128

Radam's Microbe Killer 56

D. Ransom, Son & Company 76

Geo.A. Scott 86-118

Dr. R. Shiffmann " 30,35, 51,61,72,83,96,97,98, 110

Spencerian Medicine Company 70

Swift & Company 4,22,108,135,148

Swinburne Printing Company 32

Towle Syrup Company 62,131,144

Washburn-Crosby Company 88

J. R. Watkins Medical Company 112

Weinhold Drug Company 18-28

160 THE WEINHOLD DRUG CO.

WHEN

your chairs break, mend them
with

ADAHS' LIQUID GLUE,
"THE KIND THAT STICKS.''

DAMS' LIQUID GLUE,

"the kind that STICKS."

DAMS' LIQUID GLUE,

"THE KIND THAT STICKS"

Vfl 1 1 can *asten tnat le£ *n y°ur ta^e
TUU with

i J r&in your bric-a-brac, etc., etc.,

MEND w^

1MV/TSIIMP can be mended to stay

ANYTHING with

ADAMS' LIQUID GLUE,
"THE KIND THAT STICKS."

II Q r every precaution to see that you
U O L employ

ADAMS' LIQUID GLUE,
"THE KIND THAT STICKS."

EVERY BOTTLE WARRANTED TO GIVE
ENTIRE SATISFACTION.

WHEN YOU CLEAN HOUSE,

Do not fail to brighten up your old, dull and lustreless Furniture,
Piano, Organ, Sewing Machine, etc., with

ADAMS' FURNITURE POLISH,

ADAMS MANUFACTURING CO.,
MINNEAPOLIS, - - MINNESOTA.

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